Spicy Citrus Scallop Ceviche
SPICY CITRUS SCALLOP CEVICHE
Serve: 2-4
INGREDIENTS
- 12 oz Bay scallops, drained and pat dried
- 3 limes, juiced
- 1 grapefruit, juiced
- 1/4 cup Pisqueya Medium Buzz sauce
- 2 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 small red onion, sliced
- Salt and black pepper, to taste
- Fresh cilantro, chopped, plus more for serving
METHOD
1) Place drained and pat dried scallops in a medium bowl.
2) Pour lime and grapefruit juice over scallops and marinate for at least 2 hours.
3) In a small bowl, combine Pisqueya Medium Buzz sauce, minced garlic, extra virgin olive oil, salt and black pepper to create the dressing.
4) Using a slotted spoon, transfer scallops into a serving bowl and pour about ¼ cup of the citrus juice.
5) Add Pisqueya dressing over the marinated scallops and combine with the red onion slices and chopped cilantro.
6) Enjoy your ceviche cold with tostones, avocado and topped with fresh cilantro!
Storage tip:
*Store in an air tight container and keep refrigerated for up two days.
¡Buen provecho!
SPICY CITRUS SCALLOP CEVICHE
Serve: 2-4
INGREDIENTS
- 12 oz Bay scallops, drained and pat dried
- 3 limes, juiced
- 1 grapefruit, juiced
- 1/4 cup Pisqueya Medium Buzz sauce
- 2 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 small red onion, sliced
- Salt and black pepper, to taste
- Fresh cilantro, chopped, plus more for serving
METHOD
1) Place drained and pat dried scallops in a medium bowl.
2) Pour lime and grapefruit juice over scallops and marinate for at least 2 hours.
3) In a small bowl, combine Pisqueya Medium Buzz sauce, minced garlic, extra virgin olive oil, salt and black pepper to create the dressing.
4) Using a slotted spoon, transfer scallops into a serving bowl and pour about ¼ cup of the citrus juice.
5) Add Pisqueya dressing over the marinated scallops and combine with the red onion slices and chopped cilantro.
6) Enjoy your ceviche cold with tostones, avocado and topped with fresh cilantro!
Storage tip:
*Store in an air tight container and keep refrigerated for up two days.
¡Buen provecho!