Name: The Guest House Austins TAYLOR BAY SCALLOP CEVICHE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 pieces bay scallops; 3 tbsp fresh yuzu juice (or yuzu-lime blend); 1 tbsp fresh lime juice; 2 tsp lychee syrup (from canned lychees); 1 tsp extra-virgin olive oil; 1 tsp fine sea salt; 1 tsp white pepper; 2 tbsp micro cilantro (or cilantro leaves); 1 tbsp thinly sliced shallot; 2 tbsp seeded and finely diced cucumber; 3 pieces finely diced fresh lychee (optional); 1 tsp lavender simple syrup (1:1 sugar to water with dried lavender); 0.5 tsp yuzu zest (or lemon peel); 0.5 tsp lime zest; 0.25 tsp edible dried lavender petals; 0.5 tsp lavender-infused oil or very mild olive oil (optional); 4 pieces microgreens or small herb sprig; 0.25 tsp cracked black pepper

Method

Scallop Ceviche

Prepare scallops

Rinse the bay scallops under cold running water and pat dry thoroughly with paper towels. Trim any connective tissue if present and slice each scallop in half horizontally if they are larger than bite-size so all pieces are uniform.

Make the citrus-lychee marinade

In a non-reactive bowl combine the yuzu juice, lime juice and lychee syrup. Whisk in the olive oil until slightly emulsified. Stir in the lavender simple syrup, yuzu zest and lime zest. Taste and adjust: it should be bright and slightly floral, with a gentle sweetness — add up to 1/2 tsp more lychee syrup if needed.

Season marinade

Add the sea salt and white pepper to the marinade and whisk until dissolved. The seasoning should be slightly more pronounced than you want the final ceviche because the scallops will mellow the flavors as they 'cook' in the acid.

Marinate scallops

Place the scallops into the bowl with the marinade and toss gently to coat. Cover and refrigerate for 8–12 minutes, tossing once at 5–6 minutes to ensure even exposure. Do not exceed 20 minutes or the texture will become too firm and chalky.

Prep mix-ins

While the scallops are marinating, combine the thinly sliced shallot, diced cucumber, and diced fresh lychee (if using) in a small bowl. Fold in the micro cilantro. Lightly season the mix-ins with a pinch of salt to draw out a little moisture.

Combine and adjust

After 8–12 minutes, remove the scallops from the refrigerator. Pour off about half of the marinade if it seems excessive, reserving a tablespoon to dress at plating. Gently fold the scallops together with the shallot-cucumber-lychee mix so all components are evenly distributed. Taste and adjust seasoning with a scant pinch more salt, a drop of lavender syrup, or a squeeze of lime if needed.

Garnish & Finish

Plate the ceviche in chilled coupe glasses or small bowls: divide the scallop mixture evenly for 4 servings (approximately 3 scallops per serving). Drizzle the reserved tablespoon of marinade over each portion and add the optional lavender-infused oil in a tiny dot to enhance aroma.

Sprinkle each portion with a light pinch of edible dried lavender petals and a grind of cracked black pepper. Add a small sprig of microgreens or herb for height and visual contrast.

Serve immediately with a chilled cocktail or a crisp cracker. Ceviche is best consumed within 20–30 minutes of plating while the texture is bright and tender.

Taylor Bay Scallop Ceviche Recipe