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Alaska Scallop Ceviche with Pickled Beets

Alaska Scallop Ceviche with Pickled Beets
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Servings
4
Cook Time
25 min
Servings
4
Cook Time
25 min
Alaska Scallop Ceviche with Pickled Beets
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
25 min
Servings
4
Cook Time
25 min
Instructions
  1. PICKLED ALASKA GROWN BEETS*:
  2. Slice beet thinly on a mandolin or with knife. Place in a clean quart-size canning glass jar. In a nonreactive medium saucepan, combine
  3. water, vinegar, sugar, and salt; bring to a boil, stirring just until salt and sugar dissolve. Pour liquid over beets in jar. Cool
  4. completely, then refrigerate at least 4 hours.
  5. *For maximum color, use 1 small golden Alaska Grown Beet and 1 small red beet, pickled in separate jars.
  6. Very thinly slice scallops crosswise. Divide and place in a circular pattern, among 4 plates or on a single large plate. Zest and juice
  7. lime over scallops. Let sit 15 to 20 minutes to cure. Arrange drained pickled beets over scallops. Garnish with green onion and cilantro.
  8. Drizzle with olive oil and sprinkle with finishing salt.
  9. A perfect way to enjoy two stars of the late summer season wild Alaska scallops and beets. Pickle the beets at least 4 hours in advance.
  10. This dish is as colorful in your mouth as it is on the plate.
Recipe Notes

Recipe by Chef Carri Thurman, Two Sisters Caf, Homer, AK

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