Seared Scallop Ceviche (gf) Recipe

Time30m

Serves4

Hokkaido Scallops, Yuzu Leche de Tigre, Baby Cilantro, Jalapeños, Pickled Savoy Cabbage, Hatcho Miso Glaze, Scallions, Crispy Shallots

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Ingredients

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1
Prepare the Scallops
Rinse the Hokkaido scallops under cold water and pat them dry with paper towels. Remove any tough muscle if present.
2
Marinate the Scallops
Slice the scallops into thin rounds and place them in a glass bowl. Add the yuzu juice and lime juice, ensuring the scallops are fully submerged in the citrus juices. Cover and refrigerate for about 15-20 minutes until the scallops are opaque.
3
Prepare the Jalapeños
Finely chop the jalapeño. For less heat, remove the seeds and membranes before chopping.
4
Combine Ingredients
After the scallops have marinated, remove them from the refrigerator. Add the chopped jalapeños and baby cilantro to the scallops. Gently mix to combine.
5
Plate the Ceviche
On a serving plate, arrange a layer of pickled savoy cabbage. Spoon the scallop ceviche mixture on top.
6
Finish with Miso Glaze
In a small bowl, mix the hatcho miso with a little water to create a glaze. Drizzle the miso glaze over the ceviche.
7
Garnish
Slice the scallions thinly and sprinkle them on top of the ceviche. Finish with a sprinkle of crispy shallots for added texture.