Featured On Tastemade: Scallop Ceviche

See reel -here-.

Wow, that's so lush!

Scallop ceviche on a bed of hijiki salad with sea grapes.

Hijiki is super easy to make and pairs so amazingly with scallop ceviche.  

Although some seaweed requires cooking, these along with the seaweed caviar aka seagrapes just need to be re-hydrated in cold water.  Watch how they triple in size!

INGREDIENTS

Scallop ceviche marinade:
1 lemon (juice of one lemon)
1 lime (juice of one lime)
2 tablespoons lt soy sauce
Juice from 1 orange (and half a quarter of its zest) 

Ceviche ingredients: 
1 bag of fresh or frozen large Dayboat scallops (about 1 lb, 10-20 scallops)
1 garlic clove, grated
1/2 small red onion, finely chopped
1/2 jalapeno finely sliced (or red chili) 
1 small bunch of fresh cilantro (finely sliced)
1 small red sweet chili (diced)

Garnish:
Jalapeno vinegar
Imperia caviar

Hijiki Marinade: 
3 tbs white sugar
1/2 c light tamari 
1/4 c sake
2 tbs mirin
White sesame seeds (to garnish)

Jalapeno Vinegar:
2-3 blanched jalapenos (deseeded)
2.5 cups white vinegar

CEVICHE PREPARATION

1. Slice the scallops into half or thirds.
2. Blanch scallops with hot water just for a few seconds, rinse under cold water, drain and set aside (this step is optional but I like to blanch just too “cook” the scallops a little more.
3. In a medium bowl, add scallops, and marinade ingredients
4. Add salt and pepper to taste, then add scallops and make sure they are completely submerged in the citrus marinade brine (add more lime, lemon or orange juice to cover).
4. Cover and refrigerate for 2-4 hours so they can "cook" naturally in the citric juice. 
5. Plate scallop slices with a slotted spoon and serve with a dash of jalapeno vinegar or a spoon of the citrus brine if you don’t have the jalapeno vinegar.
6. Garnish with some fresh chopped cilantro, red chili and some black caviar! 

HIJIKI PREPARATION
1. Rehydrate dried seaweed (hijiki, nekabu, wakame) in water in a bowl about 30 minutes.

2. Mix marinade and set aside.

3. Strain and rinse all seaweed and squeeze out excess water.

4. In a large sauté pan heat the 1-2 tbs of oil over medium heat. Add the carrots and mushrooms and sauté for about 5 minutes, stirring often to prevent browning.

6. Add seaweed to pan. Cook hijiki for 5-10 minutes uncovered until the liquid is mostly all evaporated.

8. Turn off the heat. Mix in toasted sesame seeds, and adjust seasoning to taste.

9. Serve at or slightly below room temperature.

JALAPENO VINEGAR PREPARATION
2-3 Jalapeno

1. Blanch the peppers in boiling water for 5–10 seconds, drain, and dry.

2.  Heat white vinegar until boiling

4. Add jalapeno into jar, and top with hot vinegar.

5. Let cool, seal, then let infuse in fridge for a few days to couple weeks.

Will keep for up to 4–6 months.