Time: 45 min.
Complexity: easily
Servings: 4

Ceviche is a great way to make the most of a small quantity of luxurious fresh scallops. Just 200 grams of this precious seafood is enough to feed four people. A key component of this ceviche is tomatillos, grilled until blackened, adding a smoky flavor and bringing out their natural sweetness. Fresh scallops are marinated in a tomatillo and lime sauce and require no cooking. For a spicy kick, stir in a thinly sliced ​​fresh chili pepper with the seeds before adding the scallops.

Ingredients:

• 220 g small sea scallops, thinly sliced
• 1 small shallot, thinly sliced
• 220 g tomatillos (vegetable physalis), peeled and cut in half
• 1/4 cup tightly packed fresh cilantro leaves + 1/4 cup chopped leaves
• 3 tablespoons freshly squeezed lime juice (from about three limes)
• 1 teaspoon coarse salt
• Corn tortillas (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.

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scallops, ground cherries, lime juice, cilantro, tortilla

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Preparation:

Step 1
• Preheat the oven to broil and line a baking sheet with foil. Soak the shallots in ice water for 5 minutes, then drain and set aside.
Step 2
• Place the tomatillos cut-side down on a baking sheet. Grill until softened and charred in spots, rotating the baking sheet as needed, 4-5 minutes. Let cool.
Step 3
• Place half of the roasted tomatillos in a blender along with 1/4 cup cilantro leaves, lime juice, and salt. Blend until smooth. Peel the remaining tomatillos and chop into small pieces.
Step 4
• In a medium bowl, combine the tomatillo sauce, chopped tomatillos, scallops, and shallots. Cover and refrigerate until the scallops are opaque and firm, shaking the bowl several times, for at least 30 minutes and up to overnight.
Step 5
• Before serving, add chopped cilantro to the ceviche and toss to combine. Serve with corn tortillas, if using.

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