Ceviche (Scallops)
Submitted by jackman582
Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
1 hrsThis isn’t your typical lime-and-cilantro ceviche. This version takes a more European approach, gently poaching scallops in white wine before dressing them in a bright, briny vinaigrette.
The scallops get a quick dip in simmering wine, just enough to turn them silky and opaque, then they’re tossed while still warm with diced Roma tomato, minced shallot, capers, olive oil, and a whisper of crushed red pepper. Thirty minutes in the fridge and you’re ready to serve.
The capers are the secret weapon here. Their salty, vinegary pop plays off the sweet, tender scallops in a way that makes every bite feel like a first-class restaurant appetizer.
Chef Tips
- Don’t boil the scallops. Bring the wine to a boil, then immediately turn off the heat and let them gently poach for 5 minutes. Overcooking makes them rubbery.
- Cut the scallops in half horizontally so they absorb more of the dressing and look elegant on the plate
- Use dry white wine, not cooking wine. A Sauvignon Blanc or Pinot Grigio works well.
- Serve chilled in small dishes as a starter, or over a bed of arugula for a light lunch
Ingredients
Directions
In a non-aluminum medium skillet, combine scallops with white wine.
Bring to a boil over medium high heat.
Turn off heat and let scallops stand in wine 5 minutes.
Drain, discarding wine. Transfer scallops to glass bowl and let cool.
Add tomato, shallot, vinegar, oil, capers, and crushed red pepper flakes.
Season to taste with salt and pepper. Toss gently but well.
Chill 30 minutes before serving.
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