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.
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
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.