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Sep 2009  |  By Laura Hine  |  Comments

Scallops Ceviche: Delicious Appetizer for a Summer Night

Here's an easy-to-make, terrific tasting dish that'll make a statement at your next summertime gathering—delicious scallops served in the ceviche style.

Serves: 4 as appetizers

Prep time: 15 minutes

Chill time: 1 hour

Ingredients

1 lb. bay scallops

2 tsp. kosher salt, divided

1/2 cup fresh orange juice

1/2 cup fresh lime juice

2 tbsp. finely minced shallot

4 cups seedless watermelon cut into chunks approximately the same size as the scallops

2 tbsp. chopped fresh herbs: parsley, mint, lemon balm, or basil are delicious

Directions

1. Bring a large pot of water to boil with 1 teaspoon of the salt. Once it's boiling, drop the scallops in and turn the heat off. One minute later, drain the scallops and plunge in icy cold water. Drain one more time.

2. Mix the juices, shallot and rest of the salt. Add the scallops, and refrigerate for one hour.

3. Just before serving, mix in the watermelon and chopped herbs.

4. Serve cold in martini glasses.

Cook's Note: These scallops are gently poached so they're not true ceviche. Real ceviche is raw, but the lime juice turns the fish opaque, making it look cooked. If you want authentic ceviche, skip the poaching and start with step 2.

 

Shopping List

Fish

1 lb. bay scallops (make sure they're very fresh and preferably diver harvested)

Produce

1 orange

2 limes

1 shallot

1 seedless watermelon

1 bunch herbs

Other

Salt

 

Complete the Menu

These scallops start a celebration. Follow up with rib eye steaks on the grill and a birthday cake for dessert.

Wine: A dry rosé is perfect for summer and seafood. Try Chateau Haut Sarthes Bergerac Rosé 2008 available at Whole Foods for about $11.