Sea Scallop Ceviche Recipe from The Fishmonger’s Apprentice

Just loved this recipe!

Sea Scallop Ceviche with Citrus and Mint

Serves 4 to 6 as an appetizer. From “The Fishmonger’s Apprentice” by Aliza Green (Quarry Books, 2011).

1 pound large natural sea scallops, trimmed

1/2 cup fresh lime juice

1/2 cup orange (or tangerine) juice

1 teaspoon sea salt

1/2 teaspoon chipotle pepper flakes

6 red radishes, thinly sliced

2 tablespoons thinly sliced mint

2 ruby grapefruits, sectioned

Slice each scallop crosswise into three or four thin rounds. Combine 1/4 cup each lime juice and orange juice and half the salt, and mix lightly with the scallops. Cover and marinate for 15 minutes, refrigerated. Drain scallops.
Meanwhile, combine the remaining lime juice, orange juice, chipotle flakes, the remaining salt, radishes, and basil. Toss with the drained scallops.
Divide the scallops into six portions and pile into the center of the salad plates, preferably chilled. Arrange the grapefruit segments in a fan shape alongside the scallops, drizzle with the remaining marinade and serve immediately.
Note: By “natural” scallops, Green means ones that have not been treated with phosphates.

Read more about phospates used to treat scallops and other seafood >>here (gotta write that one out!)


Seafood author a catch for Working Waterfront Festival |

Working Waterfront Festival closes with shucking contest, blessing of the fleet |

Hope to post a few more videos of this amazing scallop shucking contest.

Here’s one I took:

Working Waterfront Festival closes with shucking contest, blessing of the fleet |

Someday, someone needs to do an in-depth video documentary of this contest and the good people of New Bedford, MA.