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Seastar Restaurant and Raw Bar
205 108th Avenue N.E.
Bellevue, WA 98004
(425) 456-0010

Scallop Ceviche with Kiwi-Mango Relish
Chef John Howie of Seastar Restaurant & Raw Bar – Bellevue, WA
Adapted by StarChefs

Yield: 4 Servings


    Marinated sea scallops:
  • 12 fresh sea scallops, sliced in half
  • 3 Tablespoons fresh lime juice
  • 5 Tablespoons fresh lemon juice
  • Juice of half a kiwi
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
    Kiwi-mango relish:
  • ¾ cup fresh kiwi, peeled and diced
  • ¼ cup fresh ripe mango, diced
  • 2 Tablespoons lime juice, freshly squeezed
  • 1½ teaspoons orange juice, freshly squeezed
  • ¼ cup sweet onions, such as Maui, minced
  • 1 teaspoon orange zest, freshly grated
  • 1 Tablespoon red bell pepper, finely minced
  • 1/8 teaspoon Habenero chili, finely minced
  • 1/8 teaspoon Jalapeno chili, finely minced
  • 1/8 teaspoon fresh cilantro, chopped
  • 24 scallop shells, cleaned
  • 8 cups crushed ice
  • 4 sprigs cilantro
Drain scallops well. In a plastic container, blend lime juice, lemon juice, kiwi juice, salt, and pepper. Marinate scallops in mixture and refrigerator for a minimum of 3 hours, but no longer than 5 hours.

While the scallops are marinating, make mango-kiwi relish by tossing all ingredients together until well coated. Refrigerate until ready to serve.

Place a linen napkin on each plate and then cover each napkin with 2 cups of crushed ice. Place 6 scallop shells on each plate and fill each shell equally with scallop halves. Carefully spoon kiwi-mango relish on top of each shell, making sure to pour some of the relish juice on top of scallops.

Wine pairing:
A fruity Riesling such as the Darting Dürkheimer Nonnengarten Riesling Kabinett 2003

Published: October 2004