Hokkaido scallops have a meaty texture and sweet flavour that make them particularly suitable for this raw preparation in which the lime juice does the “cooking.” Classic Mexican flavours of red onion, cilantro, and just a dash of heat from serrano pepper make this a fresh and scrumptious way to get a party started.
Sustainability status
Hokkaido sea scallops, so called because of their origins in the Hokkaido region of Japan, are farm-raised and have earned both Ocean Wise and Marine Stewardship Council certification.
Ceviche savvy
Choose commercially frozen scallops that are frozen quickly at a very low temperature. Thaw them overnight before using by removing them from the original packaging and placing them in one layer in a glass container with a cover. Drain off any liquid as it thaws.
When you add lime juice to your ceviche, the acid in the lime juice works to change the protein structure of the scallops, resulting in a firmer texture. You can see it working as the colour of the scallop changes from very pale pink to milky white.
Note: Consuming raw shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. It’s recommended that pregnant and immunocompromised people avoid raw seafood.
Hokkaido Sea Scallop and Mango Ceviche
Ingredients
- 15 Hokkaido sea scallops (about 1/2 lb/225 g), diced into 1/2 inch (1.25 cm) pieces
- Juice and zest of 3 or 4 limes
- 1 serrano pepper, seeds and veins removed and finely diced
- 1 large mango, peeled, pitted, and diced into 1/2 in (1.25 cm) cubes
- 3/4 cup (180 mL) finely diced red onion
- 1/4 cup (60 mL) finely chopped cilantro
- 2 Tbsp (30 mL) orange zest
- 2 Tbsp (30 mL) orange juice
- Pinch of salt
Nutrition
Per serving:
- calories174
- protein19 g
- total fat1 g
- sat. fat0 g
- total carbohydrates25 g
- sugars14 g
- fibre4 g
- sodium247 mg
Directions
01
In shallow, nonreactive bowl or glass container with fitted lid, add sea scallops, lime zest, and lime juice to completely cover scallops. Cover and refrigerate for 10 minutes.
02
To scallop bowl, add serrano pepper, mango, onion, cilantro, orange zest, orange juice, and salt to bowl and return it to refrigerator for a further 40 minutes.
03
Spoon into individual glasses and serve with a spoon.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
