Scallop Ceviche with Jacques Pepin

scallops

🥗Healthier: shrimp

💰Cheaper: surimi

Shrimp is lower in cost and still provides a seafood flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower price.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion is milder and can be used for a fresher taste.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed banana

Greek yogurt adds creaminess with fewer calories.

Remove the abductor muscle from the scallops.

Cut the scallops into about six pieces.

Measure out half a pound of scallops for two to three people.

In a bowl, combine 1 tablespoon of mayonnaise, 1 teaspoon of lemon rind, and about 1.5 tablespoons of lemon juice, straining the juice through fingers.

Taste the mixture and adjust seasoning with salt and pepper.

Add a piece of jalapeno pepper, testing for heat and adjusting amount based on taste.

Incorporate 2-3 tablespoons of scallions into the mixture.

Add 3 tablespoons of mild onion, rinsing it in water to remove sulfuric acid if it's too strong.

Mix in a few olives for flavor.

Drizzle 1-2 tablespoons of olive oil into the mixture and stir.

Prepare cucumber by using a vegetable peeler to slice it thinly, removing the seeds as needed.

Season the cucumber slices with a dash of salt and a slight dash of sugar, allowing it to melt in.

Present the ceviche on a plate with cucumber slices arranged around it, adding a bit of chive and a dash of olive oil for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens