Scallop Ceviche with Blood Orange and Nori Rice Krispies

Unleash your culinary creativity with a dish that’s as intriguing to the eye as it is tantalizing to the taste buds. This Scallop Ceviche with Blood Orange and Nori Rice Krispies isn’t just your typical ceviche recipe—no, this is a testament to the art of fusion cuisine, an ode to the delicate interplay of flavor notes that can make a dish both familiar and refreshingly new. Ready your palate and your cooking space today. Foodies, this one’s for you!

Ingredients for Scallop Ceviche with Blood Orange

• Sea Scallops
• Blood Oranges
• Lime Juice
• Thai Chilis
• Grapeseed Oil
• Tobiko or Caviar
• Micro Greens
• Rice Krispi Cereal
• Nori Powder
• Butter

Ceviche got its roots on the Peruvian coast, where the cold waters yield delicate and sweet scallops. I was lucky enough to go on a culinary and cooking tour of Peru. I can truly say that Peru is one of my favorite cuisines because it revolves around fusion. Best yet, this fusion isn’t a forced culinary gimmick but instead was born from the large population of immigrants from China and Japan who mixed their cooking techniques with local ingredients.

This Scallop Ceviche with Blood Orange and Nori Rice Krispies is a delightful flavor combo of the rich sea scallops, the intense tang of citrus, and a bit of umami from nori. The ‘cooking’ process for ceviches uses the acidity of the citrus juice to “cook” the seafood. The term “ceviche” itself likely derives from the Spanish word “escabeche,” which refers to a method of pickling or marinating foods. As a result, the modern version of ceviche is a blend of indigenous and colonial culinary practices.

Tips to Make Scallop Ceviche

• Slice into even pieces. Cutting the scallops into uniform, bite-sized pieces will ensure even marination and that every piece gets fully cured.
  
• Don’t over “cook.” The acidity of the citrus juice “cooks” the seafood. Marinate the seafood for about 15-20 minutes for a tender texture. Over-marinating can make the scallops tough.
  
• Use fresh juice. Lime juice is the most common acid used in ceviche, but you can also mix it in lemon or, in this case, blood orange juice for a different flavor profile. Ensure the juice is freshly squeezed for the best taste.

So, what type of scallops do you use? For this dish, my favorite choice is Weathervane scallops from Alaska. They have a sweet flavor and melt-in-your-mouth richness, which makes them perfect for this ceviche recipe.

If you are not in the West and can’t find Weathervane scallops, yes, you can use sea scallops from your local market. Opt for “dry” scallops instead of “wet” or “soaked” scallops. Dry scallops are not treated with sodium tripolyphosphate (STP), which can make them retain water and affect their texture and flavor. Dry scallops are firmer and have a sweeter, more natural taste, making them ideal for ceviche.

Scallop Ceviche with Blood Orange FAQs

• I can’t find blood oranges. Can I use navel oranges?
  Yes. Just keep in mind that blood oranges have a different color and taste. Try adding a bit of pomegranate or
  
• What is the purpose of the Rice Krispi garnish?
  I recently returned from culinary school in Paris (Yes… I like to travel a lot! Yes, travel and food is where all my money goes! HA!). There, my chef instructor stressed over and over the importance of having a variety of textures in your dish. More texture means your palate wakes up to experience more flavor. These little gems add crunch along with salt and umami flavor.

This Scallop Ceviche with Blood Orange and Nori Rice Krispies is one of my favorites for an outdoor appetizer any time of year! From the brightness of the citrus to the hint of spice in the sauce, it will be a hit for all your friends and family.

Looking for more recipes inspired by my travels? Try this Peruvian-inspired Roast Wild Boar with Crispy Potatoes and Aji Huicatay Sauce.

5 from 1 vote

Scallop Ceviche with Blood Orange with Nori Rice Krispies

Servings 2 people

Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

• 1 tbsp butter melted
• 1/2 cup Rice krispi cereal
• 1 tbsp nori powder
• 4 large scallops
• 2 tbsp lime juice
• 1 blood orange zested and juiced
• 2 Thai chilis
• 1 tbsp grapeseed oil
• 1 blood orange supremed
• 1 tbsp tobiko or caviar
• microgreens garnish

Instructions

• In small bowl, toss rice krispi cereal in butter. Add in nori powder and toss until evenly coated. Cool on a cooking sheet lined with parchment paper.
• Slice scallops into equal circles. Toss in lime juice.
• While scallops cure, mix together blood orange juice, Thai chili, and grapeseed oil.
• Arrange scallops on plate. Add orange supremes and top with blood orange and chili dressing. Garnish with caviar and krispies right before serving and serve immediately.

Course: Appetizer

Cuisine: Asian, Fusion, Peruvian

Keyword: Fish, Special Occasion

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.