Chronic Scallop Ceviche

Bring the ocean to your table with this scallop ceviche, a textural masterpiece of cured scallops swimming in tart citrus juice, and seasoned with ginger, garlic, chilis and cannabis pepper sauce

Be sure to use the best quality, sushi-grade scallops you can find. Ceviche is not raw, but neither is it cooked. Instead, the scallops are cured by the citrus juices, their proteins de-natured, and their texture transformed into silken morsels with a bite halfway between cooked scallops and fresh sashimi. If you haven’t tried it before, you’re in for a treat!

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

25 min


1 lemon, juiced

2 limes, juiced

½ grapefruit, juiced

½ orange, juiced

1 inch piece fresh ginger (½ grated, ½ diced)

1 garlic clove

1 long red chili or jalapeno, finely diced

Salt to taste

1 lb bay scallops (or large scallops sliced thinly)

2 tbsp cannabis infused olive oil

Cannabis-infused pepper sauce

Cilantro leaves to taste

Edible flowers (optional, for garnish)


Combine all citrus juices in a medium sized bowl with the ginger and garlic. Add diced chili and salt to taste. Let sit at least 10 minutes.

Add the scallops to the mixture, mix gently, cover and refrigerate for at least 15 minutes (up to 1 hour).

To plate: spoon scallops onto your plate. Season with salt. Spoon some liquid with ginger and chilli chunks on top. Drizzle with cannabis-olive oil and add small dollops of the habanero hot sauce around the plate.

Garnish with fresh cilantro leaves and edibles flowers, if desired.

Serve with chips, nachos or simply enjoy as is.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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