Scallop Ceviche

1. 1

   Squeeze the citrus juices into a non-reactive bowl. Add the garlic, shallot, jalapeno, tomatillo, and roots from the cilantro. Cover and chill for up to four hours, stirring periodically.

2. 2

   Slice the scallops as thinly as possible, creating uniform discs. Plate.

3. 3

   Strain the juice mixture through a fine sieve or chinoise. Spoon a little over each disc of scallop. Drizzle lightly with good extra virgin olive oil. Garnish with rough chopped cilantro leaf, or with the best looking plouches from the bunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.