Scallop Ceviche with Minted Watermelon and Coconut Foam

Serves 4

The acid from the lemon and lime actually cooks the fish. When you see it turn from translucent to opaque, you know it’s ready. You can ceviche prawns, squid, octopus, and lobster, or be creative!

12 large scallops, rinsed and dried
3 lemons
5 limes
1 tsp sea salt
1 Thai bird chili, diced
1 small watermelon, seeds removed, cut into 1-inch cubes
1 bunch fresh mint, chopped
1/8 cup mirin
1/8 cup rice wine vinegar
1 12-oz can coconut milk
1 one-inch piece fresh ginger, finely grated
½ tsp togarashi (garnish)

Slice each scallop into 3 even discs. Place in bowl. Add juice from the 3 lemons and 3 of the 5 limes. Season with sea salt and add Thai chili. Marinate 15 minutes to ½ hour.

In a separate bowl, combine watermelon cubes with chopped mint, mirin, and rice wine vinegar. Marinate for 15 minutes to ½ hour.

In a third bowl, combine juice of the 2 remaining limes with coconut milk and ginger. Using your blender or the steam attachment on your espresso machine, foam the milk.

To plate: Spray coconut foam onto platter. Arrange marinated scallops and minted watermelon beside foam. Dust with togarashi.

From Tongue Twisters – Sexy Food from Bin 941 & Bin 942 – Gord Martin


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