Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."
More Scallop Recipes
1 1/4 pounds sea scallops, quartered
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup pineapple juice
1/4 cup fresh orange juice
2 tablespoons unsweetened coconut milk
1 tablespoon soy sauce
1 teaspoon Sriracha hot sauce
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 red bell pepper, julienned
1 medium cucumber—peeled, seeded and julienned
1 medium carrot, julienned
One 1 1/2-inch piece of fresh ginger, peeled and julienned
1 blood orange
1 cup lightly salted popcorn
How to Make It
Bring a medium saucepan of salted water to a boil. Add the scallops and cook for 1 minute. Drain the scallops and spread them out on a large plate. Cover with plastic wrap and refrigerate.
In a large nonreactive bowl, whisk together the lime, lemon, pineapple and orange juices. Whisk in the coconut milk, soy sauce and Sriracha and season with salt and pepper. Stir in the scallops, cover and refrigerate for 1 hour.
In a medium bowl, whisk the olive oil with the vinegar and sugar and season with salt and pepper. Add the bell pepper, cucumber, carrot and ginger and toss well.
Using a very sharp knife, peel the orange, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into a small bowl.
Divide the julienned vegetable mixture among 8 bowls. Using a slotted spoon, top the vegetables with the scallops; pour a little of the marinade over each portion. Garnish the seviches with the orange sections and sprinkle with popcorn. Serve right away.
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