Perfect for a patio or BBQ appetizer or fresh main course, the "Day Dreaming" Scallop Ceviche will be a hit, especially when paired with a chilled bottle of Acumen Wines Sauvignon Blanc.
1-ounce Fresh squeezed lemon or lime Juice
1-ounce Fresh squeezed orange juice
1-ounce Fresh squeezed Pineapple juice
½ - 1 Jalapeno pepper seeded and very thinly sliced in rounds.
3 – 4 Very thinly sliced red onion rounds. Then cut the rounds in ½
¾ tsp Hawaiian Alaea or other sea salt
10 Sea scallops such as Day Boats, sliced into ¼” rounds (appx 3 – 4 slices per scallop)
1 Persian cucumber thinly sliced
¼ Ripe pineapple cut into bite sized pieces
½ c Jicama cut into thin strips
½ Champagne mango diced
½ Avocado diced
Handful of cilantros
Fresh ground black pepper
8 – 10 Small corn tortillas or use store bought crispy tostada shells
1 tablespoon coconut oil* (skip this if using store bought shells)
Hot sauce if desired
Preheat oven to 350 if making your own tostada shells. Otherwise skip this step.
In a shallow bowl with lid, mix all juices, jalapeno, onion and salt. Add sliced scallops toss well into the mixture ensuring all scallops are covered in juice mixture. Place lid on bowl or cover with plastic wrap and refrigerated until scallops are opaque (about 30 – 45 minutes).
While scallops are marinating, in a medium fry pan heat coconut oil and lightly fry each tortilla until golden brown, transfer to baking sheet. Place in over for about 5 – 10 minutes just until crisp.
When scallops are ready, remove from refrigerator and add cucumber, jicama or radish until well combined.
Top each tostada with mixture evenly divided draining off excess liquid as needed. You certainly don’t want soggy tostadas!
Finish it off by topping off with mango, avocado & cilantro and ground pepper as desired.
Add a drop or two of hot sauce for a little extra kick, we liked Cholula brand with this dish.
Serve immediately & pair with a crisp chilled bottle of Sauvignon Blanc such as 2019 Acumen Mountainside Sauvignon Blanc.
Variations & Substitutions
- Substitute scallops with fresh Kauai Sweet Prawns or Pacific Northwest Spot prawns
- Use colorful radish in place of jicama for a beautiful pop of color
Recipe by CellarPassTV’s The Vineyard Vixen