Friday, April 26, 2019

Scallop and Green Crab Caviar Ceviche

I love making and eating ceviche--mostly because it requires minimal to no cooking time and I can be as creative or not. I am a bit spoiled because I get fresh-off-the-boat sweet jumbo scallops from my local fisherman, Mike Anderson. When they are in season I purchase them, divide them up in smaller bags to freeze so I can enjoy them during the off season. These are the only ones that I always feel safe eating raw. Of course, do take caution when consuming anything raw or partially cooked. If you are going to eat raw seafood you may want to consult your health care provider first.

I have never made ceviche with green crab roe before. This one is special because I used the salted green crab roe or caviar. Since the caviar is already salty I omit adding extra salt. The result is colorful and delicious! Please check out my previous post on Salted Green Crabs (Ba Khia).

If you are interested in purchasing fresh scallops from Mike Anderson and his family please visit their Facebook page, FV Rimrack. Sorry, the scallop season has just ended. However, squid season is next!

scallop and green crab caviar ceviche
Scallop and Green Crab Caviar Ceviche

Ingredients:

Caviar from 4-6 cooked Salted Green Crabs (Ba Khia)
6 large sea scallops, tough muscles removed, diced into 4-6 pieces depending on size
About 4 segments of blood orange, cut each one into 2-3 pieces
About 10-12 thinly slices of red onion, squeezed out the water prior to using
About 10 fresh blueberries
About 1 Tbsp fresh squeezed lime juice
About 1 tsp of chopped chili peppers (optional)
About 1 tsp chopped cilantro leaves
About 1 tsp chopped scallion (green parts only)
A pinch of lime zest, plus more for garnish
A pinch of lemon zest, plus more for garnish
A pinch of blood orange zest, plus more for garnish

Method:

Simmer the salted green crabs (use the amount depending on how much roe there are and your preference) for about 10 minutes. Drain them and let them cool completely. Remove the roe and save. Thinly slice the red onion and soak in cold water, squeeze out the water prior to using. Remove the white pith and membranes of a blood orange. Cut each segment into 2-3 pieces. Cut each scallop into 4-6 pieces depending on its size.

Combine all ingredients in a bowl and gently mix. Garnish with extra zest if interested.


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