If you’re experiencing temperatures as hot as the ones in the San Francisco Bay area, this seafood ceviche might make your mouth water. Chilled scallop ceviche is brightened with heirloom cherry tomatoes, onion, cilantro and key lime. I used fresh, plump scallops that I quickly seared, then transferred into a tangy and spicy "marinade". For a contrast in temperature, I paired the chilled ceviche with oven-baked sweet potato fries, which were incredibly satisfying.
I was inspired by a dish I had in a restaurant in Cancún during our 5th anniversary vacation a few years ago. The only difference is that I added cherry tomatoes and omitted avocados and hearts of palm. I also opted for the larger variety of scallops over baby bay scallops because of their buttery texture.
1. Info for Scallop Ceviche Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Scallop Ceviche Recipe
- 1½ pounds fresh scallops, rinsed
- 1 tablespoon olive oil
- ½ yellow onion, sliced
- 1½ cups cherry tomatoes (Sungold and Sweet Million), stemmed and halved
- 1 Persian cucumber, peeled and finely diced
- 1 fresh Serrano chile (to taste), finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper, finely ground
- ¼ cup cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- juice of 10 key limes
- Freshly squeeze the key limes. You’ll have about ⅔ cup lime juice. Note: You could also use regular lime juice if key limes aren’t available.
- Sprinkle the cucumber with salt, then pat dry.
- Place the chopped onion in a bowl. Sprinkle with salt. Let sit for at least 30 minutes. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry. Add the lime juice, chile, cucumber, cilantro, tomatoes and black pepper. Toss well. Adjust seasoning if needed. Let sit for about 15 minutes before serving to let all the flavors blend. Garnish with cilantro.
- Heat a flat cast iron skillet. Add the oil. Place the scallops one at a time and quickly sear for 1-2 minutes. Flip them and cook for another minute. Season with salt and pepper. Transfer to a non-reactive bowl. Add the juice from the tomato relish. Drizzle with extra-virgin olive oil. Toss well and let cool to room temperature, then chill in the refrigerator for 20 minutes, tossing every 10 minutes to ensure the lime juice is well distributed. Don’t store more than 2 hours.
- When ready to serve, mix the rest of the tomato relish in with the scallops. Serve with sweet potato fries on the side.