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Scallop Ceviche

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Ingredients
  Fresh ginger 1 Large (3 inch piece)
  Ginger 1 Teaspoon, minced (Dorot brand ginger cube, equivalent to 1 tsp minced ginger)
  Scallops 6 Medium
  Blueberries 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Chives bunch 1 Small
  Onion 1 Medium
  Red wine vinegar 2 Tablespoon
  Mint leaves 6 Small
  Soy derivative lecithin 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a pan add roughly cut fresh ginger and Dorot ginger cubes and simmer for about 40-50 minutes.
2. Using a knife, dice scallops roughly and keep it in a bowl placed over a bed of ice.
3. Puree the blueberries.
4. Season the scallops with salt pepper, a little blueberry puree, finely minced chives and onions and mix well.
5. Mix some red wine vinegar and 3-4 chiffonaded mint leaves into the scallop mixture.
6. In a tall mixing container add the ginger concentrate, soy derivative lecithin and salt and pulse with a hand blender.

SERVING
7. Into two serving cups, fill three fourths with the scallop mixture and top each with a scoop of the ginger infused liquid whip.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Scallion
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
2

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