Melon Scallop Ceviche with Cilantro Oil and Serrano Peppers

 

Melon Scallop Ceviche with Cilantro Oil and Serrano Peppers

This is literally a 20 minute ceviche with so much flavor and succulent texture. The scallop ceviche MELTS in your mouth alongside the sweet crunch of the seasons melons. Top it all off with a little homemade cilantro oil and garden fresh spicy serrano pepper slices. You have to try this!
NB: Consuming raw or undercooked shellfish can lead to an increased risk of foodborne illness, proceed at your own delicious hazard.
Keyword scallop ceviche
Prep Time 5 minutes
Marinating Time 20 minutes
Total Time 20 minutes
Servings 2
Author Ian Wickman

Ingredients

Scallop Ceviche

  • 4 each scallops (I had super fresh U12 diver scallops)
  • 2 each limes

Cilantro Oil

  • 1 cup cilantro leaves
  • 1/2 cup olive oil (mild flavored, or other mild flavored oil)

Finish

  • 1/2 cup sliced melon (I actually used 3 different types but you can use whatever fresh melons you have)
  • 1 each serrano pepper
  • 1 pinch salt

Instructions

Scallop Ceviche

  • Slice each scallop into thin discs, about 5 slices per scallop (mine were U12's). Add to a small bowl.
  • Squeeze juice of 2 limes over the scallops so that they are sitting in the lime juice. separate the slices of scallop and try and make sure they are each in their own space so they get maximum lime juice exposure.
  • Cover and refrigerate and let marinate until opaque, about 15 - 20 minutes. You'll probably want to check on them 1/2 way through to readjust them so all parts are "cooking" away!

Cilantro Oil

  • Rinse cilantro thoroughly and add to a blender. Pour oil over top.
  • Blend thoroughly and let set for 10 - 15 minutes.
  • Strain through cheesecloth into an airtight container. Refrigerates for several days or use right away.

Finish

  • Slice melon into thin discs (or whatever shape floats your boat)! Slice serrano pepper into thin slices.
  • Layer alternating pieces of scallop and melon and sprinkle with salt to taste.
  • Finish with a few drops of cilantro oil over the scallops and/or on the side and a few slices of serrano pepper. Enjoy the melt in your mouth summer fresh bounty!

Notes

I cannot tell you how beautiful the texture of this scallop ceviche is, so fresh, so delicious, with a pop of sweet crunch and salt, a hint of cilantro, and a bite of heat from the serrano peppers. AMAZING!

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