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Citrus Scallop Ceviche with Scallion Salad

15 min  |
4 Servings
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Ingredients

Scallops

  • 400 g fresh scallops
  • juice of 1 lime
  • juice of 1 tangerine
  • Salt
  • Chili powder
  • Olive oil to taste

Garnish

  • 1/4 bunch cilantro (stripped into thin stems)
  • 1/4 bunch scallions (chopped)

By Martin Juneau

The citrus flavours in this quick and easy recipe are the definition of summer. If you’re short on time, you can still enjoy succulent scallops without hours of ‘cooking’ in citrus juices. Make sure the scallops you use are fresh, and that they smell sweet, not fishy. Enjoy with a Kronenbourg 1664 Blanc that will enhance the acidity and citrus notes of the ceviche, making this the perfect appetizer for a warm evening.

Ingredients

Scallops

  • 400 g fresh scallops
  • juice of 1 lime
  • juice of 1 tangerine
  • Salt
  • Chili powder
  • Olive oil to taste

Garnish

  • 1/4 bunch cilantro (stripped into thin stems)
  • 1/4 bunch scallions (chopped)

Instructions

For the Scallops

Step 1

Slice the scallops into approximately 5mm strips and place them in a bowl on top of another bowl of ice to keep them cold. Squeeze the lime and tangerine juice over the scallops and let the acidity tenderize them for about ten minutes.

Step 2

Remove any excess liquid. Season with salt & chili powder and add a dash of olive oil. Arrange the scallops on a plate.

To finish

Step 3

Dress with thin stems of cilantro, chopped scallions, chili powder, and a final dash of olive oil.

Step 4

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy