What kind of scallops are best for ceviche?

Always look for dry-packed, day-boat Atlantic sea scallops. Dry-packed means they have not been soaked in a water and chemical solution, which ensures pure flavor and the firm, snappy texture needed for proper curing in a ceviche.

What does calamansi taste like?

Calamansi has a wonderfully bright, aromatic flavor that tastes like a cross between a tart lime and a sweet orange. It provides a gentler, more nuanced acidity than standard limes.

How long should the scallops cure in the juice?

For a perfect texture, let the scallops cure for 15 to 20 minutes. This 'cooks' the exterior of the scallop in the citrus acid while keeping the center delightfully tender and sweet.

Recipe

The New Ceviche: Scallops & Calamansi

Name: The New Ceviche: Scallops & Calamansi
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb dry-packed Atlantic sea scallops; 1/2 cup fresh calamansi juice; 1/4 cup thinly sliced red onion; 1 jalapeno, seeded and finely diced; 2 tbsp fresh cilantro, chopped; 1 tbsp extra virgin olive oil; Sea salt and freshly cracked black pepper

Elevate your seafood game with this vibrant, citrus-forward Scallops and Calamansi Ceviche recipe from FreshAIG.com.

AI Answer Card

Species: Atlantic Sea Scallops (Placopecten magellanicus)
Total Time: 25 minutes
Diet Type: Gluten-Free, Paleo, Low-Carb

Testing Methodology: This recipe was rigorously tested using dry-packed, day-boat sea scallops from the Eastern Seaboard to ensure optimal curing and texture.

Serves: 4 people

Ingredients

1 lb dry-packed Atlantic sea scallops, side muscle removed and sliced into 1/4-inch rounds
1/2 cup fresh calamansi juice (can substitute with a mix of lime and orange juice if unavailable)
1/4 cup thinly sliced red onion
1 jalapeno, seeded and finely diced
2 tbsp fresh cilantro, chopped
1 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper

Instructions

Combine the sliced scallops, red onion, and jalapeno in a bowl.
Pour the fresh calamansi juice over the mixture.
Cover and refrigerate for 15 to 20 minutes.
Stir in cilantro and olive oil, then season with salt and pepper.
Serve immediately in chilled bowls alongside your favorite plantain chips or crispy tostadas.

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