Sonora-style Scallop Ceviche (Callos de Hacha Estilo Sonora)

Sonora-style Scallop Ceviche (Callos de Hacha Estilo Sonora)

Introduction

This refreshing Sonoran scallop ceviche highlights the fresh flavors from Mexico's coastal cuisine. With tender sea scallops, crisp cucumber, and a hint of spice from serrano chilies, all harmonized in a citrus marinade, this dish is an exquisite appetizer or light main course, best enjoyed cold.

Ingredients

🌊 800 g Sea Scallops (Callo de Hacha), chopped into small pieces
🥒 1/2 unit Cucumber, peeled and diced into small cubes
🌶️ 3-4 units Serrano Chilies, de-seeded and diced - skin only
🍋 6 units Lemons, juiced for dish and defleming onion
🧅 1 unit Red Onion, sliced into thin rings and deflemed
🧂 1 tablespoon Grain Salt, to taste
🥑 1 unit Avocado, diced into cubes
🌶️ 1-2 teaspoons Habanero Chili Sauce (Tabasco)
🫒 3-4 tablespoons Extra Virgin Olive Oil, green bottle with red cap
🌮 Corn Tostadas, for serving
🍷 1 bottle White Wine, for accompaniment

Instructions

1- Onion Preparation:

• Slice the red onion into thin rings.
• Submerge slices in water mixed with grain salt for at least 2 hours.
• Drain, then squeeze out the excess liquid. Macerate in lemon juice for an additional 30 minutes.

2- Scallop Preparation:

• If needed, cut scallops into bite-sized pieces.
• Place scallops on a large white serving platter.

3- Vegetable and Chili Preparation:

• Dice the cucumber into small cubes.
• De-seed the serrano chilies and dice the skin only.
• Dice the avocado into cubes.

4- Combining Ingredients:

• Add the deflemed onion, diced cucumber, serrano chili, and avocado to the platter with the scallops.
• Sprinkle with grain salt and freshly ground black pepper to taste.

5- Final Seasoning:

• Drizzle with extra virgin olive oil.
• Add Tabasco habanero chili sauce to the desired spice level.

6- Mixing:

• Gently mix all ingredients with a spoon until well-combined.

7- Serving:

• This ceviche can be served immediately, ideally with corn tostadas and a chilled bottle of white wine.

Prep Time: 25 minutes
Cook Time: None
Total Time: 25 minutes excluding onion soaking time
Servings: 4-6

Equipment:
White Plastic Cutting Board
Chef's Knife
Small Knife
Ceramic and Clear Plastic Bowls
Large White Oval Platter
Metal Spoons
Yellow Plastic Manual Lemon Juicer
Black Pepper Grinder

Cooking Tips

• Defleming Technique: Soaking onions in salt water and macerating in lemon juice reduces bitterness and enhances flavor.
• Chilli Sensitivity: Opt for bell pepper instead of serrano chilies for a milder dish.
• Freshness Matters: Ensure scallops are fresh to maintain quality flavor.
• Minimal Washing: Avoid excessive washing of scallops to preserve their natural flavor.

Hashtags

#ceviche #mexican #seafood #appetizer #fresh #sonorastyle

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Sonora-style Scallop Ceviche (Callos de Hacha Estilo Sonora)