Soy-Ginger Scallop Ceviche

Name: Soy-Ginger Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Lorraine3

"Very good recipe. Got it from Cooks Illustrated."

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Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

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.).