Ceviche scallops with ginger and xo sauce

Name: Ceviche scallops with ginger and xo sauce
Prep time: 15 min
Total time: 15 min
Yield: Makes 12 cocktail portions
Cuisine: Hong Kong (China)
Ingredients: 4 teaspoons lime juice; ½ teaspoon Chicken Rice Chili Sauce; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sesame oil; ¾-in (2-cm) fresh young ginger root, sliced into thin shreds; 3 teaspoons XO sauce; 4 large fresh scallops

Preparation info

Makes
12
cocktail portions

Difficulty
Easy
Ready in
15 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Generally associated with Latin cuisine, a version of ceviche exists in the Spanish-influenced Philippines. Common to all ceviches is the technique of “cooking” raw seafood in acid citrus juices; here, Hong Kong’s famous XO sauce (which includes dried scallops in its ingredients list) adds a truly modern Asian twist.

Ingredients

4 teaspoons lime juice
½ teaspoon Chicken Rice Chili Sauce
¼

Europe
Asia
Hong Kong (China)
Spain
Philippines
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Combine the lime juice with the Chicken Rice Chili Sauce, salt, pepper, sesame oil and ginger in a bowl, and mix well.
Cut each scallop horizontally into 3 thin discs. Marinate the discs in the lime juice and chili mixture for about 15 minutes.
Serve the scallop discs on individual spoons, topped with ¼ teaspoon of the XO sauce and a few strands of sh