Bloody Mary Scallop Ceviche

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients 

  • 2 cups V-8 or tomato juice
  • 3 tablespoons kochu jang
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup 1/4-inch-diced celery
  • 1 shallot, minced
  • pinch celery salt
  • 4 limes, 3 juiced, 1 reserved for garnish
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 pound fresh Bay scallops, foot removed, rinsed, drained (or use quartered sea scallops)

 

Directions

In a large bowl, combine V-8, kochu jang, Worcestershire sauce, celery, shallot, celery salt and lime juice. Check flavor and season, if necessary. Add scallops and stir to combine. Cover and place in fridge for 10 minutes. Serve in chilled martini glasses garnished with lime wedge.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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