Chef Gary | Scallops Ceviche PDF Print E-mail
Recipe By: Chef Gary
Servings: 12 for appetizer
Preparation Time: 15 minutes plus 1 hour chilling time
Wine Suggestion: Serve a Sauvignon Blanc or a Vouvray. You want a crisp, clean wine that won't overpower the delicate scallops.
Amount Measure Ingredient Preparation Method
12 each Sea Scallops U10 is best
2 each Lemon juiced - juice reserved
2 each Lime juiced - juice reserved
2 tsp Fresh Ginger sliced into very thin matchstick pieces
¼ cup Guanábana Pureé may substitute pear puree if you can't find guanábana pureé
to taste salt, pepper, sugar
1 each Scallion sliced into 1 ½ inch long matchstick pieces

 

Make the ceviche:
  • Juice the lemons and limes.
  • Slice the ginger into matchstick pieces - no more than 1/32 inch thick. Slice the scallion - about 1 ½ inch long - into matchstick pieces.
  • Mix ginger and scallion with the citrus juice. Add the guanábana pureé, salt, pepper, and sugar. Taste.
  • Slice the scallops - across the grain into 4 to 6 slices per scallop. Mix with the citrus/guanábana mixture.
  • Chill at least 1 hour and up to 2 days.
  • Serve cold.
Notes: This is best served the same day as it's made. Garnish with edible flowers for presentation. miracles scallops

 

Glossary: Guanábana - The Soursop, Soursap, Guanábana, Graviola, Zuurzak, Coração-da-Índia, Guyabano or Corossol is a broadleaf flowering evergreen tree native to the Caribbean, Central and South America, from Brazil north to the West Indies. It is also commonly grown in South-East Asia, where it is known by names such as Sirsak (Indonesian, a corruption of the Dutch zuurzak) and Durian Belanda (Malay, lit. "Dutch durian"). It is in the same genus as the cherimoya and the same family as the pawpaw. Comparisons of its flavor range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana. The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced or pureed rather than eaten directly (information obtained from Wikipedia).