How to Make Scallop Ceviche | Tasting Table Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • ½ cup packed cilantro, leaves and stalks
  • ½ cup vegetable oil
  • 12 sea scallops, each cut horizontally into 3 thin slices
  • 2 limes, cut in half
  • ¼ cup pomegranate seeds
  • 2 tablespoons diced aji chile or Fresno chile
  • 2 tablespoons pisco
  • ¼ cup cilantro oil
  • Small handful micro cilantro or freshly torn cilantro leaves
  • Sea salt, to taste
Directions
  1. Make the cilantro oil: In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes. Transfer to a blender and blend until smooth. Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.) 2. Make the ceviche: Divide the slices of scallop among 4 plates. Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile. top each place with a drizzle of the cilantro oil and a few splashes of pisco. Garnish with cilantro and serve immediately. *This article was originally published on 06/03/2014 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.