• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce

2 Comments · December 8, 2010

Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce

Ceviche is any combination of raw fish "cooked" by the citric acid from limes, lemons, oranges, etc. and is especially popular in South and Central America.  While this recipe is pesco-vegetarian, it is certainly worth a post.  I wasn't able to try this at my mom's party this past Saturday, but this appetizer has been a family favorite for years.  So please heed my ex-omnivorous advice and make this dish.  You will be always delighted and never disappointed by this one.  The flavors are bright, rich, and delicate all at the same time.

*Note: must be made 24 hours before eating.

Bay Scallop Ceviche w/ Blackened Tomatillo-Truffle Sauce

(Serve 12 Hors D'Oeuvres portions)

Blackened Tomatillo-Truffle Sauce

3 tbsp extra virgin olive oil

½ pound fresh tomatillos, husks removed and rinses

½ pound ripe plum tomatoes

1 red onion, quartered and unpeeled

1 jalapeno chile

4 cachucha chiles

1 bunch fresh cilantro leaves

½ cup fresh lime juice

3 tbsp truffle oil

sea salt and freshly ground black pepper, to taste

1. In a large skillet, heat 1 tbsp of the olive oil over medium-high heat.  Add the tomatillos, tomatoes, onion, jalepeno, and cachuchas.  Cook, tossing frequently, until the skins are blackened.  Remove from the pan and cool to room temperature.  Stir in the cilantro.  Place the mixture in a large food processor and pulse briefly until the vegetables are chopped but still chunky.

2. Combine the vegetable mixture with the lime juice, truffle oil, remaining 2 tbsp olive oil, salt, and pepper.  Taste for seasoning, cover, and refrigerate for up to 1 day.

 

Bay Scallop Ceviche

1 cup fresh lime juice

¼ cup fresh orange juice

3 tbsp finely diced red onion

3 tbsp finely diced serrano chiles

1 tbsp kosher salt

1 pound fresh bay scallops (or sea scallops trimmed and quartered)

2 tablespoons crushed platain or Terra Chips, for garnish

1. In a nonreactive (stainless-steel, enameled, or glass) bowl, combine the lime juice, orange juice, onion, serrano chiles, and salt.  Add the bay scallops and toss to combine.  Cover and refrigerate for 24 hours.  Drain off and discard all liquid.

2. In a medium bowl, combine the marinated scallops with most of the Blackened Tomatillo-Truffle Sauce.  Cover and refrigerate 20 minutes to marinate.  When ready to serve, drain the scallops of excess liquid, and toss with the remaining Blackened Tomatillo-Truffle Sauce.  Adjust the seasoning, adding salt and pepper as necessary.  Divide the ceviche among soup spoons laid on a platter.  Sprinkle with crushed plantain chips just before serving.

Related Posts

  • Recipes for Birthday BlissRecipes for Birthday Bliss
  • Lightened-Up: Artichoke, Leek + Parmesan DipLightened-Up: Artichoke, Leek + Parmesan Dip
  • Five-Spice Diced Veggies in Endive LeavesFive-Spice Diced Veggies in Endive Leaves
  • Spicy Green Salad with Shaved Parmesan, Toasted Pepitas, and PearsSpicy Green Salad with Shaved Parmesan, Toasted Pepitas, and Pears
  • Mango, Roasted Pepper, and Chipotle Cream Cheese Tortilla PinwheelsMango, Roasted Pepper, and Chipotle Cream Cheese Tortilla Pinwheels
  • Vegan Holiday Hummus Platter with Olive Oils from SpainVegan Holiday Hummus Platter with Olive Oils from Spain
« Recipes for Birthday Bliss
Mango, Roasted Pepper, and Chipotle Cream Cheese Tortilla Pinwheels »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. bet365 says

    December 11, 2010 at 10:43 am

    hello I was luck to find your theme in bing
    your Topics is outstanding
    I obtain a lot in your subject really thanks very much
    btw the theme of you blog is really splendid
    where can find it

    Reply
    • Ashley Wilson says

      December 14, 2010 at 10:20 pm

      Thank you for the feedback, and I'm glad you're enjoying the blog! My theme is called DePo Masthead by Derek Powazek/Noel Jackson. I got it through WordPress as one of the free themes.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil