Scallop Ceviche | Angie MacRae

Difficulty:

1/5

This recipe for scallop ceviche is from episode 9 of This Food That Wine.

Wine Suggestion: Champagne

Yield: 6 appetizer servings

Ingredients

5 oz large sea scallops (150g)
Juice of 1 lime
1 tablespoon orange juice (15ml)
1 tablespoon grape seed oil (15ml)
1 tablespoon fresh baby basil, roughly chopped (15ml)
Sea salt and pepper to taste
7-8 slices of fresh fennel, paper thin
1 head of fresh Belgium Endive

Directions

Slice the scallops through the centre into three equal disks.
In a small glass non reactive bowl add the lime juice, orange juice, grape seed oil, basil and thinly sliced fennel. Mix until all the ingredients are evenly incorporated. Add the scallops to the citrus mixture and toss to coat. Place the bowl in the refrigerator and allow the mixture to marinate for 2-3 hours.
Use a sharp knife to remove the hard base from the bottom of the endive. Pry apart the leaves of the endive, using your hands, ensuring that the leaves are whole and intact.
Spoon 1 tablespoon (15ml) of the ceviche on to the rib of the endive leaving the top yellow section of the leaf unfilled.
Serve cold with salmon tartar (see recipe).

Pairing Notes

Description: Champagne is a sparkling wine from the Champagne region of France, traditionally made from three grapes – Chardonnay, Pinot Noir, and Pinot Meunier. This one is quite full bodied, with aromas and flavours of citrus, mineral, honey, and toast. The bubbles are tiny and long-lasting, which keeps the wine crisp and refreshing.

Pairing: Champagne is very food friendly, especially because of its refreshing, palate cleansing bubbles. It has enough body to stand up to the richer salmon tartare but the bubbles keep it light enough to not overwhelm the delicate texture and flavour of the scallop ceviche. The bubbles and acidity also refresh your taste buds after each bite and the citrusy flavours mirror the lemon oil in the salmon tartare.

Wine Suggestion: Lanson Black Label Brut Champagne (Champagne, France)