Cold Fish Dish – Plat de poisson froid

Cold Fish Dish – Plat de poisson froid

Scallop Ceviche Recipe (raw) (Spanish dish)


Bay Scallop



  • Baby bay scallops 8 , marinated with rice wine vinegar and orange juice overnight
  • Pickled watermelon                           5 Tablespoons
  • Red onion, finely chopped                 3 Tablespoons
  • Mint leaves, finely chopped               2
  • Orange juice                                      3 Cups
  • Habanero, sliced in half                     1
  • Rice wine vinegar                              1 Cup
  • Honey                                                2 Tablespoons
  • Lemon juice                                       1⁄4 Cup

1)   Take scallops out of marinade and cut in 2 or 4 pieces depending size of scallop.
2)  In a bowl, combine all the ingredients and season with salt and squeeze of fresh lime juice.
3)    Allow the mixture to stand for 10 to 15 minutes.


Pure and Simple – Scallop Ceviche


Ingredients (on video)

  • 3 large sea scallops
  • red bell pepper                   1 tbsp
  • Jalapeño pepper                1 tbsp
  • lemon zest                         1 tsp
  • orange zest                        1 tsp
  • lemon juice                         1/2 tbsp
  • orange juice                        2 tbsp
  • olive oil                                1 tbsp
  • red onion                             1 tbsp
  • sea salt                                 pinch
  • black pepper                         pinch

Jalapeño pepper       Red bell pepper




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Scallop Ceviche prepared at home

         Photo-1                  Photo-2                    Photo-3                    Photo-4


Photo 1 – Put the finely chopped scallop, red bell pepper,
Jalapeño pepper, orange zest, lemon zest and red
onion in a bowl
Photo 2 – Mixed all ingrediens well together in the bowl
Photo 3 – wrap the bowl with plastic film and keep it in
refrigerator for at least 2 hours
Photo 4 – After 2-hour cooling


Wild Salmon Crudo




  • center-cut wild salmon fillet, skin and pin bones removed    1 pound
  • baby arugula (loosely packed)                                               2 cups
  • fresh lemon juice                                                                    1 tbsp
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse sea salt (such as Maldon) and freshly ground black pepper
  • lemon wedges                                                                        8


Place salmon on a work surface. Using a sharp, long-bladed knife, cut salmon against the grain into very thin slices. Divide slices evenly among salad plates, arranging flat so they don’t overlap. Cover salmon with plastic wrap. Working with one plate at a time, use the flat bottom of a metal 1-cup measuring cup to press down on plastic until salmon spreads out and covers the entire surface of the plate; repeat with remaining plates. Stack plates and chill until cold.

Place arugula in a large bowl; drizzle with lemon juice and 3 Tbsp. oil and toss to coat. Season to taste with salt and pepper. Remove plastic wrap from salmon. Drizzle salmon with remaining 1 Tbsp. oil and season with salt and pepper. Scatter arugula over and serve with lemon wedges alongside for squeezing over.


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