Citrus scallop ceviche

Name: Citrus scallop ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 lb (450 g / 16 oz) Hokkaido giant scallops (size 10-20); Juice of 6 limes; Juice of 1 orange; 1 tomato, seeded and diced; 1/2 small red onion, finely chopped; 1/2 cup (125 ml / 4 oz) fresh cilantro, chopped + a bit for serving; 1/4 tsp (1.25 ml) red pepper flakes, or more to taste; Olive oil; Salt and freshly ground pepper

In collaboration
with l'épicier

Preparation 20 min
Refrigeration 4 h
Servings 4 to 6

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Ingredients

1 lb (450 g / 16 oz) Hokkaido giant scallops (size 10-20)
Juice of 6 limes
Juice of 1 orange
1 tomato, seeded and diced
1/2 small red onion, finely chopped
1/2 cup (125 ml / 4 oz) fresh cilantro, chopped + a bit for serving
1/4 tsp (1.25 ml) red pepper flakes, or more to taste
Olive oil
Salt and freshly ground pepper

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Preparation

Rinse, drain and pat dry the scallops with paper towels. Clean the scallops by removing the small side muscle and membrane. Cut into quarters and reserve in a bowl.
Add the lime juice and orange juice and make sure the juice completely covers them. Cover and refrigerate for 4 hours. Mix from time to time.
About 15 minutes before the end of marinating, in a large bowl, combine the tomato, red onion, cilantro, pepper flakes and mix.
Drain 90% of the liquid from the scallops, add the tomato mixture, a drizzle of olive oil, salt and pepper and mix gently. Serve immediately and garnish with fresh cilantro.