Tomatoes Cucumbers Peppers View All

Scallop Ceviche
In Xo Sauce

Versions of ceviche, pronounced (suh-vee-chee), exist in Latin and Philippine cuisine. Lemons and limes are most commonly used.

Recipe Type: Appetizer Recipe Yield: 4 Servings

Ingredients

Red Bell Peppers Seedless Cucumbers
  • 4 Thai chilies, seeded and sliced
  • 1 Ontario greenhouse red bell pepper,roasted, peeled, seeded and finely diced*
  • 4 cloves garlic, halved
  • 1 shallot, chopped
  • 1 ½ inch (4 cm) fresh ginger, sliced
  • 1 tbsp. (15 ml) white vinegar
  • ½ tsp. (3 g) grated lime zest
  • 1 tbsp. (15 g) minced coriander
  • 1 ½ tbsp. (23 ml) sesame oil
  • ½ tsp. (3 g) salt
  • ½ tsp. (3 g) roasted white sesame seeds

Scallops

  • 4 tsp. (20 ml) lime juice
  • ½ tsp. (3 ml) bell pepper chili sauce
  • ¼ tsp. (2 g) fresh ground pepper
  • ¼ tsp. (2 ml) sesame oil
  • ¾ inch (2 cm) fresh young ginger root, sliced thin
  • 4 large fresh scallops
  • 1 tbsp. (15 ml) xo sauce
  • ½ Ontario greenhouse seedless cucumber, sliced thin in disks

Instructions

  1. Grind the chilies, garlic, shallot, ginger and roasted bell pepper into a coarse paste.
  2. Transfer to a bowl. Stir in the remaining ingredients and mix well.

Scallops Instructions

  1. In a bowl, combine the lime juice, bell pepper chili sauce, salt, pepper, sesame oil and ginger. Mix well.
  2. Cut each scallop horizontally into 3 thin disks. Marinate with the cucumber, lime juice and chili mix for 15 minutes.
  3. Serve the scallop and cucumber disks, topped with ¼ tsp. (3 ml) XO sake and some strands of ginger and bell pepper from the marinade.