Candied citrus peels impart bright and bold flavors onto these buttery, mouthwatering scallops marinated in citrus, aromatics, tomatoes and olive oil. Celebrated widely in Peru, ceviche can be customized with your favorite ingredients.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Yield: | 4 servings |
Ingredients
- 1 pound bay scallops, sliced into 1/4-inch-thick rounds, or sea scallops, quartered and thinly sliced
- 3 medium oranges
- 8 to 10 limes
- 2 ribs celery, peeled and diced
- 1/2 cup diced red onion
- 1 yellow tomato, seeded and diced
- 2 Roma tomatoes, seeded and diced
- 1/2 cup chopped scallions
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 cup sugar
- 1/4 cup chopped fresh cilantro
- Sea salt
- Endive leaves or toasted bread slices, for serving (optional)
Instructions
- Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
- Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
- Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired.
- Winning Recipe: Read about the Chairman’s Citrus Challenge
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 457 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 9 g |
| Sugar | 64 g |
| Protein | 17 g |
| Cholesterol | 27 mg |
| Sodium | 1310 mg |
Reviews
scallops were very good, but I didnt do the candied orange.. did this on a sashimi rice mould instead.. sliced scallops very fine. yum!good with ginger and wasabi!
Exceptionally perfect summer fare….!