- Agoston Haraszthy born (1812)
Meyer Lemon Scallop Ceviche
- 1 Pound large sea scallops, sliced in half
- Juice of 3 Meyer lemons
- 1/2 Cup chopped parsley
- 1 Teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/4 Cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 30 thin slices Meyer lemon
- Foil-Baked Salmon with Mango, Chile, and Lime
- Grilled Eggplant with Feta and Cucumber
- Grilled Swordfish Sliders
- Cinnamon-Scented Millet with Grilled Summer Vegetables
- Penne with Cherry Tomatoes and Zucchini Blossoms
- Grilled Swordfish with Thai Dipping Sauce
- Bacon and Jarlsberg Grilled Cheese Sandwich
- 'No-Name' Hot Dog
- Grilled Fish with Watermelon Salsa
Hotategai. That's what scallop sashimi is in Japanese. I've always thought that raw scallop was ever so slightly sweet. Delicious, but perhaps in need of a bit of balance. So I created this dish in the hope of bringing that balance to lovely sweet scallop. Meyer lemons provide acidity with just enough sweetness to keep the scallops from taking on too much zing. This is a great appetizer to serve when you have quality scallops.
See all ceviche recipes.
If not dry-packed, give the scallops a rinse under cold running water and pat dry. Place in a large bowl in a single layer and coat in the juice of 1 Meyer lemon. Give the bowl a gentle shake. Marinate no longer than 15 minutes.
Meanwhile, prepare a chimichurri by combining the remaining Meyer lemon juice, parsley, red pepper flakes, garlic, and olive oil in a bowl. Season with salt and pepper, to taste, and mix thoroughly.
Arrange the scallops on Meyer lemon slices together with about 1 teaspoon of the chimichurri (with as little liquid as possible) on plates. Serve immediately.