Bay Scallop Ceviche served with Perrier-Jouët Blanc de Blancs
Bay scallop ceviche served with Perrier-Jouët Blanc De Blancs
(Serves 4)
Ingredients:
1 lb of bay scallops, halved
2 Tbl EVOO
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 large avocado, cut into chunks
2 mangoes, cut into cubes
½ cup minced cilantro
1 cup minced red onion (you can also use yellow or Vidalia, your preference!)
Salt & Pepper to personal taste
Chopped macadamia or hazelnuts (optional)
Directions:
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Combine the EVOO with the citrus juices in a bowl and whisk to emulsify
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Add the scallops and toss to coat. Put in the fridge to ‘cook’ for around 2 hours
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While that is happening, combine the avocado, cilantro, red onion, and mango
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Once the scallops are ready (they should have turned opaque), add the full mixture (citrus juice included) to the other ingredients, stirring to incorporate
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Add salt and pepper to taste, and garnish with chopped nuts if desired. Enjoy with baked pita chips, tortilla chips, bagel chips, etc, or just a spoon right out of the bowl.
Photo credit: Hannah Hill www.visualsbyhannah.com