Hokkaido Scallop Ceviche

If you’re craving a burst of oceanic flavors combined with zesty citrus notes, Hokkaido Scallop Ceviche is your answer. This exquisite dish offers a tantalizing blend of fresh Hokkaido scallops, vibrant herbs, and tangy citrus juices. In this blog post, we’ll share a step-by-step recipe for Hokkaido Scallop Ceviche and explore the best ways to serve it.

Hokkaido Scallop Ceviche Recipe

Ingredients:

• 1 lb fresh Hokkaido scallops, thawed if frozen
• 3-4 limes, juiced (about 1 cup of lime juice)
• 1 small red onion, finely diced
• 1-2 jalapeño peppers, seeds removed and finely chopped (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh cherry tomatoes, quartered
• 1/2 cup cucumber, diced
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1-2 tablespoons extra-virgin olive oil
• Avocado slices for garnish (optional)
• Tortilla chips or crackers for serving

Instructions:

1. Prepare the Hokkaido Scallops:

   • Rinse the Hokkaido scallops thoroughly under cold running water to remove any sand or impurities.
   • Pat them dry gently with paper towels.

2. Slice the Scallops:

   • Slice the scallops horizontally into thin rounds, about 1/4 inch thick. Place the sliced scallops in a mixing bowl.

3. Lime Juice Bath:

   • Squeeze the limes to extract the juice. Pour the lime juice over the sliced scallops, ensuring they are completely submerged. The acid from the lime juice will “cook” the scallops by denaturing the proteins. Let them marinate for about 20-30 minutes, or until they turn opaque.

4. Prepare the Vegetables:

   • While the scallops marinate, prepare the red onion, jalapeño peppers, cilantro, cherry tomatoes, and cucumber as instructed in the ingredients list.

5. Drain and Rinse:

   • After the scallops have marinated, drain the lime juice from the bowl. Rinse the scallops under cold water to remove excess acidity.

6. Combine Ingredients:

   • In a large mixing bowl, combine the drained scallops, diced red onion, chopped jalapeño peppers, cilantro, quartered cherry tomatoes, and diced cucumber. Gently toss to mix.

7. Season the Ceviche:

   • Season the ceviche with salt and freshly ground black pepper. Adjust the seasoning to your taste.

8. Add Olive Oil:

   • Drizzle extra-virgin olive oil over the ceviche and gently toss once more. The olive oil will add a touch of richness to the dish.

9. Chill and Marinate:

   • Cover the ceviche bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. You can also refrigerate it longer for a more intense flavor profile.

10. Serve and Garnish:

    • When ready to serve, spoon the Hokkaido Scallop Ceviche into individual serving bowls or onto a large platter.
    • Garnish with slices of avocado, if desired, for a creamy contrast.
    • Serve the ceviche with tortilla chips or crackers on the side.

11. Enjoy:

    • Dive into the refreshing and zesty Hokkaido Scallop Ceviche, savoring the delightful combination of flavors and the tender texture of the scallops.

12. Storage:

    • Leftover ceviche can be stored in an airtight container in the refrigerator for up to one day. However, ceviche is best enjoyed fresh, so consume it promptly for the best taste and texture.

This Hokkaido Scallop Ceviche is a perfect appetizer for a seafood-loving crowd or a delightful addition to your next summer gathering. The citrusy tang, combined with the natural sweetness of Hokkaido scallops, creates a mouthwatering dish that’s both refreshing and satisfying. Enjoy!