Recipes

Dayboat Scallop Ceviche

Michael Serpa

Chef/Partner

SELECT Oyster Bar

Boston
Mass.
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Yield: 
2 servings
Ingredients: 
1
Lb
Scallops, Sushi-Grade, Side Muscle Removed, Quartered
1
each
Shallot, Thinly Shaved on Mandoline
3
each
Limes, Juice Of
2
tbs
Extra-Virgin Olive Oil
1
each
Red Bell Pepper, Finely Diced
pinch
Cilantro Leaves
As needed
Fleur De Sel
1
Combine all ingredients and reserve until needed. Eat within 2 hours and keep as cold as possible.
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