Meyer Lemon Scallop Ceviche

Meyer Lemon Scallop Ceviche
Staff Writer
Meyer Lemon Scallop Ceviche
Will Budiaman
Meyer Lemon Scallop Ceviche

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.

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6
Servings
141
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
11mg
4%
Carbohydrate, by difference
7g
5%
Protein
5g
11%
Vitamin A, RAE
9µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
74mg
7%
Choline, total
11mg
3%
Fluoride, F
2µg
0%
Folate, total
4µg
1%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
145mg
21%
Selenium, Se
5µg
9%
Sodium, Na
286mg
19%
Water
76g
3%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.