📝 About This Recipe
This elegant ceviche showcases the buttery sweetness of premium sea scallops, delicately cured in a vibrant blend of lime and blood orange juices. Inspired by coastal Latin American traditions, the dish balances the richness of the seafood with the sharp heat of serrano peppers and the creamy indulgence of perfectly ripe avocado. It is a refreshing, sophisticated appetizer that celebrates the purity of high-quality raw ingredients through a bright, acidic lens.
🥗 Ingredients
The Seafood
- 1 pound Dry-packed Sea Scallops (U-10 size, side muscle removed, sliced into 1/4 inch rounds)
The Leche de Tigre (Curing Liquid)
- 1/2 cup Fresh Lime Juice (about 4-5 limes, squeezed just before using)
- 1/4 cup Blood Orange Juice (freshly squeezed for floral sweetness and color)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 piece Serrano Pepper (seeded and minced very finely)
- 1/2 teaspoon Fresh Ginger (grated into a paste)
Aromatics and Texture
- 1/4 cup Red Onion (sliced into paper-thin half-moons)
- 1/2 cup English Cucumber (peeled and finely diced)
- 2 pieces Watermelon Radish (shaved thinly on a mandoline)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Hass Avocado (diced into 1/2 inch cubes)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 handful Micro-greens (for garnish)
👨🍳 Instructions
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1
Place a glass or stainless steel mixing bowl in the refrigerator for at least 15 minutes to chill; keeping the ingredients cold is crucial for texture.
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2
Prepare the scallops by removing the tough side muscle. Rinse under cold water and pat extremely dry with paper towels.
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3
Slice each scallop horizontally into 3 or 4 uniform rounds (about 1/4-inch thick). Place them in the chilled bowl and return to the fridge.
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4
In a separate small bowl, whisk together the lime juice, blood orange juice, kosher salt, and grated ginger until the salt is fully dissolved.
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5
Soak the thinly sliced red onions in a bowl of ice water for 10 minutes to remove their harsh bite, then drain and pat dry.
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6
Pour the citrus mixture over the scallops. Ensure the seafood is completely submerged. Cover with plastic wrap and refrigerate for 20-30 minutes.
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7
Observe the scallops: they are ready when the exterior looks opaque but the center remains slightly translucent and tender.
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8
Gently fold in the minced serrano pepper, diced cucumber, and the soaked red onions.
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9
Add the fresh cilantro and the diced avocado, tossing very gently to avoid mashing the avocado.
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10
Drizzle the extra virgin olive oil over the mixture; this emulsifies slightly with the juices to create a silky mouthfeel.
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11
Taste a small piece of scallop and add more salt or a splash more lime juice if the flavors need more pop.
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12
To serve, use a slotted spoon to mound the ceviche in the center of chilled plates or shallow bowls.
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13
Arrange the shaved radish slices around the scallop mound and spoon a bit of the remaining liquid (leche de tigre) over the top.
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14
Garnish with micro-greens and a final sprinkle of flaky sea salt for a crunch.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from absorbing the marinade properly. Do not over-marinate; leaving the scallops in the acid for more than 45 minutes will result in a rubbery, tough texture. If you prefer less heat, remove the ribs and seeds from the serrano pepper before mincing. Use a very sharp knife or a mandoline for the radish and onion to ensure they are thin enough to complement, not overpower, the scallops. For an extra touch of luxury, serve the ceviche in chilled martini glasses or on top of a Himalayan salt block.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a New Zealand Sauvignon Blanc or an Albariño. Serve alongside homemade taro chips or thick-cut corn tortilla chips for a satisfying crunch. A side of chilled, salted edamame or a light seaweed salad complements the oceanic flavors perfectly. For a non-alcoholic pairing, a sparkling lime and cucumber soda provides a refreshing counterpoint. This dish works beautifully as a first course for a summer seafood boil or a grilled sea bass dinner.