Ultimate scallop ceviche recipe: a Salvadorian style ceviche made with wild baby scallops and heirloom tomatoes in fresh lime juice with chile and cilantro !
So I finally came around to writing down my secret classic scallop ceviche recipe Salvadorian style with an heirloom tomato base. Just in case the tropical Mango Ceviche from last week was a little too tropical for some.
I think I decided on my favorite seafood for ceviche ever: little baby scallops ! Mostly because they have a fantastic texture and clean taste, but also it will save you a lot of dicing time if you go for the tiny baby ones. I stock up whenever I find them on sale at the market, plus they seem to always be a better deal than the halibut, which I guess would be my next favorite in a ceviche, so double win you guys !
At the risk of sounding like a broken record, I must stress the fact that you have to go with wild caught seafood when making the ultimate ceviche recipe. Whatever your choice of fish might be: scallops, shrimps or even salmon. And please splurge on some organic heirloom tomatoes too! They really make this scallop ceviche recipe the bomb! Heirloom tomatoes tend to be super juice and very flavorful, taking your ceviche game to a Top Chef level.
I promise you, following those two rules: wild caught seafood and organic heirlooms, will make the difference between an average scallop ceviche recipe, and the best you ever had !
In the end it is all about the quality of ingredients that makes the final dish. And when it comes to the ultimate ceviche recipe you can’t afford to cut cut any corners.
- 2 lb wild baby scallops
- 2 lb heirloom mixed cherry tomatoes -diced
- the juice from 10 limes + more to cover the scallops
- 7 scallions -thinly sliced
- 1 green chili pepper -thinly sliced
- sea salt to taste
- 1/3 leaves fresh cilantro + more to your taste
In a large shallow tray spread the scallops and toss them with the tomatoes, scallions, peppers, sea salt and cilantro leaves. Pour the lime juice over the top and make sure it mostly covers the scallops. Cover with plastic wrap and refrigerate for a few hours. Stir once or twice half way through and adjust seasonings before serving with blue corn chips.
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