Scallop Ceviche with Kiwi-Mango Relish
Chef John Howie of Seastar Restaurant & Raw Bar – Bellevue,
WA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
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
Garnish:
- 24 scallop shells, cleaned
- 8 cups crushed ice
- 4 sprigs cilantro
Method:
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
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