Seafood Recipes: Scallop Ceviche
An easy method to prepare refreshing scallop ceviche with puffed rice.
A good scallop is hard to beat when prepared well, whether it be seared to medium-rare, left raw as sashimi or crudo, or in this case, marinated gently for a minute or two in lime juice and served back in the shell as a light and vibrant ceviche.
Ceviche, in its essence, is raw seafood cured with the acid from citrus juices. It’s South American in origin, though it has now permeated many cultures. It’s a terrific way of serving raw seafood, with the acid from the citrus lifting the dish and adding a vibrancy that takes it to another level.
The silky texture and subtle flavour of the incredible scallops coming from the Abrolhos Islands in WA are truly special and make this recipe one of my favourite things on the Manta menu. It’s very simple to put together, which makes it perfect as a quick dinner party dish that’s designed to impress.
The key to this dish is, rather obviously, in the scallops. A sashimi grade scallop is a must, and there is nothing wrong with frozen scallops. Like prawns, the vast majority of scallops you’ll find have been frozen at some point in their life. If you can’t find Abrolhos scallops at your local fish market, frozen Canadian scallops are perfectly fine, as are the Tasmanian and Queensland varieties you’ll find, though you won’t want the roe that they are generally sold with for this recipe.
Scallop Ceviche Ingredients (serves 4)
- 12 Abrolhos Island Scallops, removed from the shells, shells reserved for serving
- 2 ripe avocados
- 4 limes, juiced
- 1 jalapeno, deseeded and finely chopped
- Coriander sprigs, for garnish
- Puffed rice, for garnish (recipe follows)
- Extra virgin olive oil, as needed
- Sea salt, as needed
Puffed Rice Ingredients
- 2 tbsp wild rice (must be wild rice, this will not work with other varieties)
- 200ml vegetable oil
Cooking Method
Before starting this recipe, have a metal sieve and a pot at the ready, along with a dish lined with paper towels.
In another small pot, bring the oil to 230C, and drop a grain of rice in the oil to check if it puffs. If it puffs within 2 seconds, you’re good to go. Turn the heat off and immediately drop the rice in to the oil. It will puff very quickly, and once the bubbling starts to subside, it will begin to colour and burn very quickly. Move fast — as soon as the bubbles die down, pour the rice and oil through the strainer into the other pot. Shake off excess oil from the rice, transfer to the paper lined tray, and season generously with salt. The puffed rice will keep in an airtight container for a few days.
In a food processor, blend the avocado with some of the lime juice and salt until very smooth, around 4 minutes. Check the seasoning and add more salt and lime if necessary. This will keep for a few hours.
Marinate the scallops in the remaining lime juice for about 2-3 minutes, until you can start to see the outside of the scallop begin to turn a little white at the edges.
Spoon or pipe a little of the avocado puree into the scallop shells, and then lay the marinated scallops on top. Sprinkle with the jalapeno and a little sea salt, and garnish with the coriander sprig and a drizzle of olive oil.
Serve on a bed of rock salt to sit the shells in.
Meet Chef James Green
When not out gamefishing, James is the Executive Chef of Manta Restaurant and Bar and Molo Wine Bar, situated right on the iconic Woolloomooloo Wharf, Sydney. To experience his talents, visit: mantarestaurant.com.au, or keep up on Instagram @jamesgreencooks.