Scallop Ceviche Recipe

Prepare scallops

Rinse scallops briefly under very cold water and pat dry on paper towels. Trim any tough muscle and slice scallops crosswise into thin medallions (about 1/8–1/4 inch thick) so the acid can penetrate evenly.

Acid bath

Place the sliced scallops in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and lemon juice over the scallops so they are completely submerged. Add the coarse sea salt and granulated sugar and gently stir to combine. If the acidity seems extreme, add up to 2 tablespoons cold water to slightly mellow the marinade.

Cure

Cover the bowl and refrigerate. Let the scallops 'cook' in the citrus for 12–20 minutes, depending on thickness and desired texture — they should turn opaque and firm but still tender. Check at 12 minutes and sample one; longer cure yields firmer texture.

Prepare aromatics

While the scallops are curing, finely mince the preserved lemon rind (discard or reserve flesh/pulp for another use) and very finely dice the seeded chile. Snip the chives into small uniform pieces. Combine preserved lemon, chile, chives, and freshly ground black pepper in a small bowl.

Combine

When the scallops have reached desired doneness, drain them through a sieve set over a bowl, reserving about 1–2 tablespoons of the citrus liquid. Return the scallops to a clean bowl, add the reserved citrus (not all the marinade — just enough for flavor), then add the preserved lemon/chive/chile mixture and the 2 teaspoons olive oil. Gently toss to coat, taste, and adjust seasoning with a pinch more salt or a few drops of citrus if needed.

Plate: Divide microgreens or baby arugula among serving plates if using. Spoon the scallop ceviche onto plates or into chilled bowls, drizzle a small additional teaspoon of olive oil over each portion, and finish with a light sprinkling of fine sea salt and a grind of black pepper. Garnish with a few extra chive snips and microgreens.

Serve: Serve immediately with toasted tortilla or plantain chips on the side. Ceviche is best eaten the same day; consume within 6 hours, keeping refrigerated until serving.