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Scallop Ceviche

By Chef John Ash

The citrus juices in this delectable dish both prepare and flavor the scallops. Pairs beautifully The Cutrer Chardonnay.

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    Serves 2

    Total Time 1 hour

    Prep Time 15 mins

    Difficulty Level Easy


    1 pound small bay scallops

    1 cup (about 10 whole) cherry tomatoes, roughly chopped

    1 tsp serrano chile or to taste

    1/2 cup chopped fresh cilantro, plus sprigs for garnish

    2/3 cup finely diced red onion

    1 cup fresh orange juice

    1/3 cup fresh lime juice

    Drops of hot sauce to taste

    1 tsp sugar or so to taste

    Kosher or sea salt and freshly ground black pepper to taste


    1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 30 minutes but no longer than 2 hours.

    2. Spoon the ceviche into small glasses and garnish with cilantro sprigs.

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