Scallop Ceviche with Cilantro and Lime
Ceviche is a Latin American delicacy in which seafood is gently “cooked” by the acidity of lime juice. Many types of fish can be used, but we chose scallops for a light and refreshing appetizer perfect for the summer season.
- To thaw scallops, remove from packaging, place on a paper towel lined plate or tray, or a wire rack, on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking
- Combine scallops, shallot, lime juice, and cilantro in a bowl and mix well. Allow to sit and marinate for at least 5 minutes. Look for the scallops to turn from translucent to opaque white. >
- Transfer to a serving platter and garnish with Jean Reno Olive Oil, salt, and Espelette pepper.