San Francisco-style Scallop Ceviche

San Francisco-style Scallop Ceviche Recipe from Peru

Region / culture: Peru | Preparation time: 2 hours | Servings: 4

Introduction

San Francisco-style Scallop Ceviche is a refreshing and flavorful dish that is perfect for a light and healthy meal. The combination of fresh scallops, tangy lemon juice, roasted red bell peppers, and creamy avocado creates a delicious and satisfying dish that is sure to impress your guests.

History

Ceviche is a traditional Latin American dish that typically consists of raw fish or seafood marinated in citrus juices, such as lemon or lime. The acid in the citrus juice "cooks" the seafood, giving it a firm texture and a bright, fresh flavor. San Francisco-style Scallop Ceviche puts a unique twist on this classic dish by incorporating roasted red bell peppers and balsamic vinegar for a rich and complex flavor profile.

Ingredients

1 lb (450 g) bay scallops
0.5 cup (125 ml) lemon juice (about 3-4 lemons)
4 red bell peppers, roasted, peeled, and seeded
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) extra-virgin olive oil
0.5 tsp (2.5 ml) ground cayenne pepper
salt, to taste
1 avocado, peeled and sliced

How to prepare

In a non-reactive bowl, combine the scallops and lemon juice. Add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender. Purée the ingredients until smooth.
To serve, spoon the sauce onto individual plates. Drain the scallops and place them on top of the sauce. Garnish with slices of avocado.

Variations

For a more Southwestern flavor, replace 0.25 cup of lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.
Substitute shrimp or fish for the scallops.
Add diced mango or pineapple for a tropical twist.
Top with chopped cilantro or fresh herbs for added flavor.

Notes

Eating raw seafood is an effective way to get sick. Scallops are filter feeders found near shore, which makes them particularly filthy if sourced from a polluted area. Make sure you buy your scallops the day you plan to serve them, from a reputable fishmonger who can tell you something about where the scallops have come from, and when they were collected.

Cooking Tips & Tricks

Be sure to use fresh, high-quality scallops for the best flavor and texture.

- Make sure to refrigerate the scallops in lemon juice for at least 2 hours to ensure they are fully "cooked" by the acid.

- Roasting the red bell peppers adds a smoky depth of flavor to the dish.

- Adjust the amount of cayenne pepper to suit your taste preferences.

Serving Suggestions

Serve San Francisco-style Scallop Ceviche as a light appetizer or main course. Pair it with a crisp white wine or a refreshing cocktail for a perfect summer meal.

Cooking Techniques

Be sure to use a non-reactive bowl when marinating the scallops in lemon juice to prevent any metallic taste.

- Use a food processor or blender to create a smooth sauce with the roasted red bell peppers.

Ingredient Substitutions

Use lime juice instead of lemon juice for a slightly different flavor.

- Substitute roasted yellow or orange bell peppers for the red bell peppers.

Make Ahead Tips

San Francisco-style Scallop Ceviche can be made ahead of time and refrigerated for up to 24 hours before serving. Just be sure to add the avocado slices right before serving to prevent them from browning.

Presentation Ideas

Garnish San Francisco-style Scallop Ceviche with fresh herbs, such as cilantro or parsley, for a pop of color. Serve it in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair San Francisco-style Scallop Ceviche with a crisp Sauvignon Blanc or a light lager beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover San Francisco-style Scallop Ceviche in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the scallops may become mushy when thawed. Serve chilled.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 14g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 80% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains shellfish (scallops) and tree nuts (avocado)

Summary

San Francisco-style Scallop Ceviche is a nutrient-dense dish that is high in protein and vitamin C. It is a healthy and delicious option for a light meal or appetizer.

Summary

San Francisco-style Scallop Ceviche is a delicious and healthy dish that is perfect for a light and refreshing meal. With its bright flavors and nutrient-dense ingredients, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for San Francisco-style Scallop Ceviche. It was a warm summer day, and I was visiting my dear friend Maria in the bustling city by the bay. Maria was an amazing cook, and she always seemed to have a new and delicious recipe up her sleeve.

We were sitting in her cozy kitchen, sipping on iced tea and catching up on each other's lives when she suddenly pulled out a large bowl filled with the most vibrant and colorful dish I had ever seen. It was a plate of San Francisco-style Scallop Ceviche, with plump scallops marinated in citrus juices, mixed with fresh tomatoes, onions, cilantro, and avocado. The aroma was heavenly, and I couldn't wait to taste it.

Maria smiled at my eager expression and handed me a spoon. "Try it, my dear," she said. "I think you'll love it."

I took a small bite and was instantly transported to a world of flavors and textures. The scallops were tender and sweet, the citrus juices tangy and refreshing, and the vegetables added a nice crunch and brightness to the dish. It was a perfect balance of savory and citrusy flavors, and I couldn't get enough of it.

After finishing my bowl, I begged Maria for the recipe. She laughed and promised to write it down for me before I left. As I watched her jot down the ingredients and instructions, I felt a wave of gratitude wash over me. This recipe was a treasure, and I couldn't wait to bring a taste of San Francisco back home with me.

Once I returned to my own kitchen, I wasted no time in recreating Maria's San Francisco-style Scallop Ceviche. I carefully followed her instructions, marinating the scallops in a mixture of lime and lemon juices until they were perfectly tender and flavorful. I diced up ripe tomatoes, onions, and avocado, and tossed them together with the scallops to create a colorful and appetizing dish.

As I took my first bite of the homemade ceviche, I couldn't help but smile. It tasted just as delicious as the one Maria had made for me, and I felt a sense of pride and accomplishment wash over me. I had successfully recreated a dish from one of my dearest friends, and it brought me joy to know that I could now share this recipe with my own loved ones.

Over the years, I continued to make Maria's San Francisco-style Scallop Ceviche for family gatherings, dinner parties, and special occasions. Each time I served the dish, it received rave reviews and compliments from all who tried it. People marveled at the flavors and freshness of the ceviche, and they always asked for the recipe so they could make it at home.

I was delighted to share the recipe with anyone who asked, knowing that it had come from a dear friend who had passed it down to me. The recipe had become a part of my culinary repertoire, and I cherished the memories of the day Maria had introduced me to it.

As I sit here in my kitchen, preparing a batch of San Francisco-style Scallop Ceviche for a family gathering, I can't help but feel grateful for the friendships and connections that have enriched my life. This recipe is more than just a dish – it's a reminder of the bonds we share with others, and the joy we can create through food and cooking.

I hope that one day, my own grandchildren will learn to make this ceviche and pass it down to future generations. It's a taste of San Francisco, a taste of friendship, and a taste of love – all rolled into one delicious dish. And for that, I am truly grateful.