Scallop Ceviche

Description

Ceviche is a Peruvian method of preparing raw ingredients. A tangy and spicy marinade transforms fish and vegetables into a burst of energy. It’s such a strong energy that renowned chef John Smith advises tempering it with grape seed oil and soy sauce. In international culinary practice, the muscles of the sea scallop are known as Saint-Jacques; according to legend, the coffin of the apostle James was covered with scallop shells. Besides its religious significance, scallops have a high dietary reputation. Scallops are almost entirely composed of easily digestible protein. Whole muscle scallops are available for purchase, as well as scallops with orange roe.

Ingredients

• Salt - to taste
• Ground Black Pepper - to taste
• Soy Sauce - 0 fl oz
• Garlic - 2 cloves
• Ginger - 0 oz
• Cilantro - 0 oz
• Grapeseed Oil - 0 fl oz
• Lemon - 2 pieces
• Scallops - 5 oz

Step by Step guide

Step 1

Juice from two lemons is mixed with lightly salted soy sauce using a fork in any suitable container. Mix casually for about a minute with rotating motions — and that's it.

Step 2

In the same container, add the minced cloves of firm and juicy garlic. This type is usually imported from Uzbekistan and Spain — Chinese garlic is typically less flavorful and rather flat in taste.

Step 3

Add a pinch of coarsely ground black pepper, a pinch of coarse sea salt, grated ginger, grape seed oil (any Spanish variety), and roughly chopped fresh cilantro leaves. The method remains the same: a casual mixing. For about a minute.

Step 4

Slice the scallop muscles into thin pieces, drizzle with sauce, and marinate for five minutes. Then it's ready to eat. No toothpaste or mint gum can provide such a tactile sensation of freshness.

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