Time: 45 minutes plus marinating time
Complexity: easily
Servings: 4

When you want to impress your guests with a sophisticated, light appetizer, try ceviche. This Peruvian salad is made with raw seafood marinated in citrus juice and served with vegetables. Pour a mixture of orange and lime juice over the scallops along with tomatoes, celery, and onions, and the ceviche is ready to serve in just a couple of hours. While the scallops are marinating, make candied lime and orange peels and sprinkle them over the salad just before serving. Ceviche can be served as appetizers on toasted bread or lettuce leaves (for a low-calorie option).

Ingredients:

• 450 g bay scallops, cut into 0.5 cm thick circles, or sea scallops, quartered and thinly sliced
• 3 medium oranges
• 8 - 10 limes
• 2 stalks celery, peeled and diced
• 0.5 cup diced onion
• 1 yellow tomato, seeded and diced
• 2 plum tomatoes, seeded and diced
• 0.5 cup chopped green onions
• 2 tablespoons extra-virgin olive oil
• 1 cup of sugar
• 1/4 cup chopped fresh cilantro
• Endive leaves or slices of toasted bread, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

scallops, plum tomatoes, celery, Oranges, lime, candied fruit

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Preparation:

Step 1
• Place the scallops in a single layer in a glass baking dish. Trim long strips of zest from 1 orange and 3 limes, being careful not to cut into the white pith; set aside. Juice the peeled fruit and the remaining oranges and limes to yield 1 cup each; pour into a bowl. Add the celery, onion, tomatoes, green onions, olive oil, 1/2 cup ice water, and black pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
Step 2
• Meanwhile, make the candied citrus peel. Place the orange and lime zest in a saucepan with water; bring to a boil and cook for 1 minute, then drain. Cook in clean water twice more in the same way; drain. Combine the sugar and 1 cup of water in a saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the peels to the saucepan; simmer for 45 minutes. Using a slotted spoon, transfer the candied peels to a wire rack, reserving the syrup; let them cool, then cut into 0.5cm pieces.
Step 3
• Drain the ceviche from any excess marinade. Add the cilantro and candied citrus peel, season with salt, and toss to combine. Transfer to a serving platter and drizzle with a little of the reserved orange-lime syrup. Serve on endive leaves or on toasted bread slices.

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