Soy-Ginger Scallop Ceviche
Ready In: 45 mins
Serves: 4
Ingredients
- 1 lb sea scallops, small, crescent-shaped side muscles removed
- 1 cup lime juice
- 2 tablespoons flavorless oil
- 1 tablespoon scallion, thin-sliced (white and green parts)
- 1 tablespoon cilantro leaf, minced
- 1 1⁄2 teaspoons fresh ginger, minced
- 1 1⁄2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- salt and pepper
Directions
- Slice scallops crosswise into 1/8 inch thick slices.
- Place scallop slices in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes (don't marinate too long because it will toughen them)!
- Drain and toss will oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
- Serve. (It can be served over a bed of cucumber rounds or strips, if you wish.).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off