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Sunday, October 10, 2010

Japanese Scallop Ceviche

This was a slight twist on my Scallop Ceviche recipe. I originally used this for a Kentucky Derby party, but this version was for a small family gathering.

So, if you want to make this, follow my original recipe, but in the gremolata, add some minced green onion, and a splash of ponzu sauce. Also, you'll notice the color in the sauce on this one is much deeper orange than the original. For this version, I used honey tangerines. I wanted the scallops to rest in a sauce, so I made some fresh honey tangerine sauce (juice from 2, plus lemon juice, walnut oil, ponzu, and sugar), and made it ice cold to pour over before serving.


~ Brock

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