Scallop Ceviche Recipe
dayboat landed out of Hokkaido, Japan, strawberry gazpacho, guanciale, sofrito, sourdough lace, strawberry relish
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Ingredients
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Seafood
Strawberry Gazpacho
Guanciale
Sofrito
Sourdough Lace
Strawberry Relish
Method
Preparation of Ceviche
Marinate the Scallops
Thinly slice the scallops and marinate them in lime juice for about 15 minutes until they are opaque.
Prepare Strawberry Gazpacho
Blend Ingredients
In a blender, combine fresh strawberries, cucumber, red onion, lime juice, olive oil, and salt. Blend until smooth and refrigerate until chilled.
Cook Guanciale
Crisp the Guanciale
In a skillet over medium heat, cook the guanciale until crispy. Remove and drain on paper towels.
Make Sofrito
Prepare Sourdough Lace
Prepare Strawberry Relish
Mix Relish Ingredients
Chop fresh strawberries and red onion. Combine them with balsamic vinegar, mint leaves, and salt to taste. Let sit for 10 minutes.
Assembly
Plate the Dish
On a plate, layer the strawberry gazpacho, top with marinated scallops, sprinkle with crispy guanciale, and garnish with strawberry relish. Serve with sourdough lace on the side.
