Chef Evans’s “secret” ingredient to enliven this ceviche is yuzu juice, from the Asia fruit that embodies flavors of mandarins, tangerines, grapefruit, and lemons. If you can’t find wild-salmon roe in your markets, there are several online sources, including Amazon.com.
Scallop Ceviche with Jícama, Cucumber, and Sesame
- 1/2 cup fresh lime or yuzu juice
- 3 Tbs. extra-virgin olive oil
- 1/2 tsp. Asian sesame oil
- 1 1/2-inch piece ginger, halved
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. freshly ground white pepper
- 1 lb. (40 to 60 per pound) bay scallops, halved if large
- 1 Hass avocado, cut into 1/2-inch dice
- 3/4 cup 1/2-inch-diced jícama
- 3/4 cup seeded and 1/2-inch-diced English cucumber (from 1/2 medium)
- 1-1/2 Tbs. seeded and minced jalapeño (from 1/2 medium)
- 1 Tbs. tamari
- 3 medium radishes, thinly sliced, preferably on mandoline
- 1/4 cup (1/4 lb.) salmon roe (optional)
- 1 tsp. toasted sesame seeds
- 1/4 cup fresh cilantro leaves
- In a large bowl, whisk together the lime juice, olive oil, sesame oil, ginger, red pepper flakes, and white pepper. Using a large spatula, gently fold in the scallops, avocado, jícama, cucumber, and jalapeño. Cover with plastic wrap and refrigerate until the scallops appear slightly opaque, about 4 hours. Fold in the tamari just before serving.
- Using a slotted spoon, remove the pieces of ginger and then divide the scallop mixture among 4 salad plates. Garnish with the radishes, salmon roe, sesame seeds, and cilantro leaves. Serve immediately.