Scallop ceviche with tomato concasse
4 servings
35 minutes
Scallop ceviche with tomato concasse is a refined dish of Estonian cuisine that combines the freshness of seafood with the rich flavor of marinade and the tenderness of tomatoes. The origins of this dish trace back to the traditions of coastal regions where seafood has always been at the center of gastronomy. Scallops marinated in lime juice with teriyaki sauce and spices acquire a delicate texture and delightful taste. The dish's lightness is enhanced by salad leaves and refreshing notes of greens. The tomato concasse, prepared using classic blanching technique, adds softness and a slight acidity, creating a harmonious balance. This dish is perfect as an appetizer for an exquisite dinner or summer gathering, highlighting the freshness of natural ingredients and culinary mastery.
1
Rinse and dry the scallops. Chop the onion. Carefully remove the seeds from the hot pepper and chop.
- Sea scallops: 8 pieces
- Onion: 1 head
- Red chili pepper: 0.5 piece
2
Mix scallops with onion, hot pepper, add olive oil, teriyaki sauce and lime juice. Stir everything, season with salt and pepper, add parsley, onion and cilantro. Let marinate for 15 minutes.
- Sea scallops: 8 pieces
- Onion: 1 head
- Red chili pepper: 0.5 piece
- Olive oil: 2 tablespoons
- Teriyaki sauce: 6 tablespoons
- Lime juice: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 1 tablespoon
- Dried green onion (chives): 1 tablespoon
- Dried parsley: 0.5 tablespoon
3
For concasse, make two cross cuts on the tomato. Then place the tomato in a bowl and pour boiling water over it. Leave the tomato in boiling water for one minute. Then peel it, cut it into four pieces, and remove the seeds. Season the tomato wedges with salt, pepper, and oil.
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
4
Serve: tear the lettuce leaves into small pieces, arrange all the dish ingredients on a plate, and garnish with fresh herbs.
- Mixed salad leaves: 8 pieces
- Cilantro: 1 tablespoon
- Dried green onion (chives): 1 tablespoon
- Dried parsley: 0.5 tablespoon
