Scallop Ceviche with Jícama, Cucumber, and Sesame

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.

Ingredients

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

Instructions

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.

Author

Pete Evans

How to
Watch

Stream on Amazon

Watch Episodes Online

Watch Online