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Scallop Ceviche in XO Sauce Recipe Banner
Scallop Ceviche in XO Sauce Recipe Dish

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

Seedless Cucumber Red Bell Pepper
  1. 4 Thai chilies, seeded and sliced
  2. 1 Ontario greenhouse red bell pepper,roasted, peeled, seeded and finely diced*
  3. 4 cloves garlic, halved
  4. 1 shallot, chopped
  5. 1 ½ inch (4 cm) fresh ginger, sliced
  6. 1 tbsp. (15 ml) white vinegar
  7. ½ tsp. (3 g) grated lime zest
  8. 1 tbsp. (15 g) minced coriander
  9. 1 ½ tbsp. (23 ml) sesame oil
  10. ½ tsp. (3 g) salt
  11. ½ tsp. (3 g) roasted white sesame seeds

 

Scallops

 

  1. 4 tsp. (20 ml) lime juice
  2. ½ tsp. (3 ml) bell pepper chili sauce
  3. ¼ tsp. (2 g) fresh ground pepper
  4. ¼ tsp. (2 ml) sesame oil
  5. ¾ inch (2 cm) fresh young ginger root, sliced thin
  6. 4 large fresh scallops
  7. 1 tbsp. (15 ml) xo sauce
  8. ½ Ontario greenhouse seedless cucumber, sliced thin in disks

Instructions

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

 

Scallops Instructions

 

  • In a bowl, combine the lime juice, bell pepper chili sauce, salt, pepper, sesame oil and ginger. Mix well.
  • Cut each scallop horizontally into 3 thin disks. Marinate with the cucumber, lime juice and chili mix for 15 minutes.
  • 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.