Scallop Ceviche with Citrus, Mint

Ingredients:

• 6 fresh sashimi-grade scallops, sliced horizontally

• Juice of 1 lemon

• Juice of 1 lime

• Juice of 1 small orange

• Fine sea salt, to taste

• Freshly ground black pepper, to taste

• Fresh mint leaves, finely chopped

• 1 small jalapeño, finely diced

• 1 small shallot, finely diced and blanched

• 1 small orange peel, finely diced and blanched

• Green leek oil

• Wasabi vinaigrette

• NM (Not Mediocre) chili oil

• Rambo radish sprouts (for garnish)

• Cucumber balls or medallions (for garnish)

Instructions:

1. Make the Marinade
In a bowl, combine the lemon, lime, and orange juices.
Season with sea salt and black pepper.
Stir in the chopped mint and refrigerate until well chilled.

2. Prep the Scallops
Slice each scallop horizontally into thin discs. Keep chilled.

3. Blanch the Garnishes
Bring a small pot of water to a gentle boil.
Blanch the diced shallots and orange peel separately for 15–20 seconds.
Drain and let cool.

4. Marinate the Scallops
Add the scallop slices to the chilled citrus-mint marinade.
Cover and refrigerate for 15–20 minutes, or longer for a deeper cure.

5. Assemble the Ceviche
Remove scallops from the marinade and transfer to a clean bowl.
Add jalapeño, blanched shallots, and orange peel. Gently toss to combine.

6. Plate
Arrange the ceviche in the center of a chilled plate.
Add cucumber balls around the scallops.
Drizzle green leek oil and wasabi vinaigrette around the plate.
Finish with a few drops of NM chili oil.

7. Garnish & Serve
Top with Rambo radish sprouts. Serve immediately—best enjoyed fresh and chilled.

Credits to Jacque JO for this amazing recipe

Check her out on Instagram @LeCreuBae