Scallop Ceviche

This scallop ceviche is my first green crab dish for 2020! I wonder if this is a sign that I will be eating more of these creatures for the rest of the year! The sea scallops were previously frozen (harvested by my local fisherman, Mike Anderson). I made the salted green crab roe, pickled the kelp (the kelp was grown by Catherine Puckett of Block Island) and grew the microgreens in my kitchen. Since the salted roe has enough salt you may want to omit the salt.

This dish does not need a recipe. You just need to add your ingredients (use whatever you have available or desire), squeeze some fresh lime or lemon wedges and enjoy! It is simple, fun to make and so delicious. The only thing I would comment on is that any raw seafood you use must be very fresh and that there is no cross-contamination with freshwater fish or poor handling. My scallops came from a local fisherman, sealed well using a food saver and kept them in the freezer. So far these are the only scallops that I trust to consume raw.

If you are pregnant, immunocompromised or have any health issues or unsure of your health conditions you may want to consult your health care providers before eating any raw or partially cooked seafood. 

scallop ceviche

Scallop Ceviche

Ingredients:

Cooked roe from 3 large female salted green crabs
4-5 large sea scallops, tough muscles removed, diced into 4-6 pieces
About 8-inch piece of Pickled Kelp, sliced
Some chopped scallions (green parts only)
Some fresh cilantro leaves
Some microgreens
Sriracha sauce (to taste)
Fresh lime or lemon juice (to taste)
Olive oil (to taste)
Sea salt (to taste)

Method:

Cook the salted green crabs for about 5-7 minutes and remove the roe and set aside. Add scallops, kelp, scallions, cilantro, microgreens, and roe. Season with sriracha sauce, lime or lemon juice, oil, and salt. Gently mix and adjust the seasoning as needed.