Scallop Ceviche

Scallop Prep:
In a bowl add water and salt, whisking until fully combined into a brine.

Clean and de-foot scallops, adding them to the brine, let sit for 20 minutes in the refrigerator.

Strain scallops of brine, slice into sheets of scallop (approximately ½ inch pieces), keeping them chilled, reserve for later.

In another mixing bowl combine orange juice, white soy, shallot, cucumber, peppers, and cilantro. Pour mixture over scallops and allow to marinate for at least 20 minutes prior to serving. Enjoy with your preferred choice of chip, we prefer corn or tarot chips for our ceviche. Serve with a glass of V.Sattui’s 2022 “Los Carneros” Albarino, Cheers!

Chef’s Note: As the scallops sit in the ceviche marinade, they will have more flavor infused but the texture of the scallop will be less desirable. 20 minutes makes for the ideal texture of soft & pillowy scallops.

USDA Note: Consuming raw or undercooked seafood, or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.