Scallop ceviche garnished with cranberry pearls

Scallop ceviche garnished with cranberry pearls

Servings : 4

Directions : 40 minutes

Cook in : 0 minutes


8 very fresh large scallops, rinsed, trimmed and patted dry
Juice and zest of 1 lime
Maple fleur de sel
Cranberry pearls, drained



  1. Cut each scallop into 3 slices.
  2. In a bowl, mix together the lime juice and zest.
  3. Add the scallop slices and coat well.
  4. Cover and let sit in refrigerator for 30 minutes.
  5. Drain the scallops and lightly sprinkle the bottoms and tops of each slice with maple fleur de sel.
  6. Arrange the scallops in rosettes in small service plates.
  7. Garnish with cranberry pearls.

    Time permitting, for a highly colourful effect, marinate whole scallops in 100% pure cranberry juice. To this end, add 250 ml (1 cup) of 100% pure cranberry juice to the marinade and let the unsliced scallops marinate for 7 to 12 hours in the refrigerator. Drain then slice the scallops.