Chef Rich Garcia's Taylor Bay Scallops with Ceviche Sauce
This simple, quick, and sure-to-please appetizer combines fresh local scallops with a refreshing ceviche sauce.
2 tsp. garlic
2 tsp. peeled ginger
4 tsp. chopped jalapeño
1 bunch cilantro
2 tsp. kosher salt
4 tsp. soy sauce
1 cup lemon juice
8 tsp. lime juice
6 raw scallops, shucked & cleaned
2 Tbs. micro celery
Prepare Ceviche Sauce
With a mortar and pestle, pound garlic until mashed.
Add ginger and continue pounding.
Add jalapeño and continue pounding.
Add cilantro and salt. Keep pounding.
When it is a coarse paste, add some soy sauce and some fresh lemon juice and lime juice.
Remove scallops from shell if necessary. (Optional: Clean the shells, soak them in bleach, and place them in a 350 degree oven for 15 minutes to preserve them.)
Slice scallops into thin (approximately quarter-inch wide) pieces and fan them vertically on a plate or the cleaned shell.
Pour approximately three tablespoons of the ceviche sauce over them and add some micro celery for garnish.
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