Soy-Ginger Scallop Ceviche

Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 4 Serve this ceviche over a bed of cucumber rounds or strips, if you wish.

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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Appetizers

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Ingredients

INGREDIENTS
1 pound Sea scallops , small, crescent-shaped side muscles removed, scallops sliced crosswise into 1/8-thick-slices
1 cup Lime juice
2 tablespoons Flavorless oil
1 tablespoon Thin-sliced scallion (white and green parts)
1 tablespoon Minced fresh cilantro leaves
1 1/2 teaspoons Minced fresh ginger
1 1/2 teaspoons Soy sauce
1 teaspoon Rice vinegar
Table salt and ground black pepper

Preparation

Place scallop rounds in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes. Drain and toss with oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste. Serve.

STEP BY STEP: Removing the Muscle From the Scallop

The small, rough-textured, crescent-shaped muscle that attaches the scallop to the shell is often not removed during processing. You can readily remove any muscles that are still attached. If you do not, they will toughen slightly during cooking.