Hark! Take heed, for I have the savory delight to tantalize your taste buds and leave you clamoring for more. Behold, the Soy-Ginger Scallop Ceviche Recipe! A dish that shall conquer your palate with a harmonious blend of flavors and textures that will leave you feeling jubilant.
This delightful recipe features succulent sea scallops, dressed in an awe-inspiring sauce made with soy sauce, sesame oil, fresh ginger, and lime juice. These delectable delights marinate in a refreshing blend of ginger soy sauce until tender, creating a seamless flavor explosion.
The crisp whirls of cilantro leaves and finely chopped scallions just add another layer of texture to this wonderous recipe. It’s a perfect appetizer or light lunch that will satiate your hunger all while leaving a lasting aftertaste in your mouth.
So why not give it a go? Follow me on this culinary journey as I reveal this magnificent Soy-Ginger Scallop Ceviche Recipe. It’s an extraordinary dish that will make your taste buds leap with joy!
Why You’ll Love This Recipe
Oh, my gentle friends, let me tell thee of a recipe that will surely tantalize thy taste buds! The soy-ginger scallop ceviche recipe is one to be praised to high heavens. It is a dish that brings together the fragrant taste of fresh ginger, lime juice, and soy sauce with the sea’s bounty in the form of sweet and succulent scallops.
Oh, how I love this dish! Its tangy flavor explodes in thy mouth, tickling every single one of thy senses. The combination of the zingy ginger paired with the salty soy sauce creates a play of flavors that is hard to resist. And the best part? You don’t even need to cook the scallops. As it marinates in the ginger-soy-citrus goodness, it transforms into silky and tender bites.
This recipe is perfect for those who want the taste of seafood without all the fuss of cooking it. Plus, it’s an excellent way to impress your guests without breaking a sweat. The scrumptious combination of flavors is sure to steal everybody’s hearts.
So, my dear friends, why settle for less when you can indulge in the magical burst of flavors that this soy-ginger scallop ceviche recipe has to offer? Come on and give it a try! Thou shalt not regret it.
Here is a list of all the ingredients you will need to make this delectable Soy-Ginger Scallop Ceviche recipe:
- 1 lb sea scallops, fresh
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp fresh ginger, grated or finely chopped (or ginger paste)
- 3 tbsp lime juice (juice of about 2 limes)
- 1 tbsp lime zest (zest of about 1 lime)
- 1 clove garlic, minced or grated
- 1 tsp sesame oil
- 1 tsp honey
- salt and pepper, to taste
- 1/4 cup cilantro leaves, chopped
- 2 scallions, thinly sliced
Make sure to buy fresh sea scallops for the best taste and texture. Other key ingredients include soy sauce, rice vinegar, and fresh ginger. Lime juice and zest add tangy flavor while garlic adds a depth of flavor. The honey adds a touch of sweetness and sesame oil adds nutty flavor. Cilantro leaves and scallions add freshness and brightness to the dish. Make sure to double-check your pantry or go shopping for these ingredients before starting your cooking adventure!
The Recipe How-To
To begin with, rinse and pat dry 1lb of fresh sea scallops. Then, slice them into halves or quarters depending on their size and place them in a medium bowl.
Make the soy-ginger marinade
In a separate bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, freshly grated ginger (about 1 tsp), minced garlic (1 clove) and 2 tablespoons of olive oil to make a flavorful marinade.
Pour the marinade over the sliced scallops and stir well to coat all the pieces evenly. Set aside for at least 30 minutes to marinate.
Add lime juice and cilantro
After marinating, drain any excess liquid from the scallops and add in fresh lime juice (juice of 2 limes) and chopped cilantro leaves (1/2 cup) to provide a tangy taste to balance the sweetness from the marinade. Mix everything gently so as not to break up the delicate flesh of the scallops.
Garnish with scallions
Transfer the ceviche into a serving dish or individual ramekins, then garnish with thinly sliced scallion greens.
Refrigerate the ceviche for at least half an hour before serving, allowing all of the flavors to meld together. Serve chilled as an appetizer or side dish along with some toasted bread or chips.
Substitutions and Variations
Hark! If thou art feeling adventurous or desiring of a different flavor profile, fret not! There are several substitutions and variations that can be made to this Soy-Ginger Scallop Ceviche recipe. Here are some ideas to consider:
– Instead of sea scallops, one can choose to use shrimp, white fish or even cooked octopus for a different texture.
– For those who prefer a milder version of the recipe, substitute the fresh ginger for ginger powder.
– In place of soy sauce, use tamari sauce or coconut amino soy sauce—a gluten-free option.
– If cilantro is not in thy liking then basil, mint or parsley can be used instead.
– A variation of this recipe worthy of trying is by serving it over a bed of greens such as arugula or spinach for an extra pop of color and nutrients.
– For those with a preference for heat, add finely chopped jalapeño peppers or red pepper flakes to the marinade.
– If thou dost not have rice vinegar at hand, rice wine vinegar will work perfectly well in its stead.
Remember, ‘tis only by experimenting that we discover new flavors and taste buds that we did not know existed. So cast off the chains and try something new!
Serving and Pairing
With its light and refreshing flavors, Soy-Ginger Scallop Ceviche is a perfect appetizer or light entree for any occasion. The delicate texture of the scallops blends perfectly with the tartness of the lime juice, the saltiness of the soy sauce, and the spiciness of the ginger.
If you’re serving this as an appetizer, try presenting it in a beautiful glass bowl or atop lettuce leaves. Sprinkle some chopped cilantro and scallion rings on top for added color and flavor.
As for pairing, this dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For those who prefer cocktails, you can’t go wrong with a classic Margarita or a Mojito.
Another popular serving option is to serve the Soy-Ginger Scallop Ceviche on top of sushi rice for a fusion-inspired dish. This adds some heartiness to the lightness of the ceviche and creates a delicious array of textures.
Overall, whether served as an appetizer, light entree or fusion dish, Soy-Ginger Scallop Ceviche is sure to leave your guests satisfied and impressed with your culinary skills!
Make-Ahead, Storing and Reheating
Hark! This Soy-Ginger Scallop Ceviche recipe is a dish that can be prepared ahead of time and stored in the refrigerator for later consumption. Once it has been marinated and mixed, you may keep it covered in the fridge for up to 24 hours before serving.
If thou hast leftovers or thy plans hath changed, fear not as this recipe can be stored in an airtight container for up to two days. It is recommended to consume the remaining portions within this timeframe, else an unpleasant odor may arise, rendering the meal unfit for consumption.
Reheating the ceviche is not recommended as the dish is meant to be served chilled. Cook not this dish once it has already been prepared as the heat will cook away from the flavors and textures that make this recipe so delectable. Instead, if thou wishest to serve thy leftover ceviche again, allow it to rest at room temperature for a few minutes before serving. This will help to enhance its flavor profile and bring it back to its original state.
Thus, with these tips in thy hand, thou shalt be able to enjoy this delicious Soy-Ginger Scallop Ceviche over several days without losing its quality. Remember: store properly and chill at all times!
Tips for Perfect Results
A perfect Soy-Ginger Scallop Ceviche is a matter of balance – the right balance of flavors and textures. When making this recipe, there are a few tips to follow that will help you achieve that balance and impress your guests.
1. Selecting the right scallops
When buying scallops, always look for dry-packed sea scallops versus those treated with phosphate. Dry-packed sea scallops are sweeter and do not release water as much as phosphated ones, which means they will retain their shape better when cooked.
2. Marinating the Scallops
Marinating is an essential step in making ceviche as it cooks and flavors the scallops with acidic ingredients such as lime juice, vinegar or citrus juice. To ensure the perfect taste, marinate the scallops for no more than thirty minutes. Any longer, and they may become rubbery or overcooked.
3. Mixing the Ingredients
To mix all the ingredients thoroughly while doing minimal damage to the tomatoes and other tender ingredients, first mix all the liquid ingredients (soy sauce, lime juice, and rice vinegar) in a bowl. Then add finely chopped cilantro leaves and scallions to this mixture before incorporating it into another bowl containing diced scallops.
4. Adjusting seasoning
The key components of this dish are saltiness from soy sauce, sourness from lime juice or vinegar, sweetness from honey or sugar, and spiciness from chili pepper. Here’s a tip: start by adding small quantities of each ingredient so that you can adjust any flavor as needed without over-seasoning or overpowering any other components.
5. Serving Temperature
Always serve Soy-Ginger Scallop Ceviche chilled but promptly after assembling it so that every ingredient remains fresh and crisp on your palate. A quick serving option can be chilling your serving plates before plating your ceviche, keeping them fresh for longer.
With these tips, you’re all set to create a perfect, delicious Soy-Ginger Scallop Ceviche recipe that will impress all your guests. Enjoy!
And thus we come to the end of this Soy-Ginger Scallop Ceviche recipe article. As a chef who loves both Brazilian and American cuisine, I can assure you that this dish is the perfect fusion of these two styles of cooking. The Soy-Ginger Scallop Ceviche recipe is delicious, healthy, and easy to prepare.
Not only that, but it is also a versatile dish that can be adapted to suit different tastes and preferences. You can make substitutions and variations as you see fit, and you can pair it with a wide range of other dishes and drinks.
So if you’re looking for a new recipe to try out, why not give this one a go? With its combination of fresh ingredients, zesty flavors, and delicate textures, it’s sure to be a hit with your friends and family. And who knows – it may even become one of your new go-to recipes!
So go ahead – give the Soy-Ginger Scallop Ceviche recipe a try today. Your taste buds (and your health) will thank you for it!
Soy-Ginger Scallop Ceviche Recipe
- 1 lb sea scallops, small, crescent-shaped side muscles removed
- 1 cup lime juice
- 2 tablespoons flavorless oil
- 1 tablespoon scallion, thin-sliced (white and green parts)
- 1 tablespoon cilantro leaf, minced
- 1 1/2 teaspoons fresh ginger, minced
- 1 1/2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- salt and pepper
- Slice scallops crosswise into 1/8 inch thick slices.
- Place scallop slices in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes (don't marinate too long because it will toughen them)!
- Drain and toss will oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
- Serve. (It can be served over a bed of cucumber rounds or strips, if you wish.).
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.