Green Scallop Ceviche with Cucumber and Cilantro Oil

Green Scallop Ceviche with Cucumber and Cilantro Oil

A refreshing and homemade green ceviche, ideal for hot days. Learn to prepare cilantro oil step by step.

Type: Appetizers

Cuisine: Peruvian

Keywords: Green Scallop Ceviche|scallop ceviche recipe|fresh scallop|homemade ceviche|cilantro ceviche|healthy seafood|Lenten recipes|Mexican ceviche

Recipe Yield: 4 servings

Calories: 150 kcal

Preparation Time: 15M

Cooking Time: 0M

Total Time: 15M

Recipe Ingredients:

• 5 scallops
• 1 large cucumber
• 2 large lemons
• 1 handful of fresh cilantro
• 1/2 serrano pepper
• 1 clove of garlic
• 1 tsp olive oil
• Salt to taste

Recipe Instructions:

Clean the scallop:

Wash the tripe with cold water and cut them into 1 cm cubes.

Prepare vegetables:

Wash the cucumber and slice it into thin half-moons. Finely chop the serrano pepper and the cilantro.

Make cilantro oil:

Blend the cilantro with garlic, oil, and salt until obtaining a homogeneous green mixture.

Mix ceviche:

Mix the tripe cubes with the lemon juice and let marinate briefly.

Serve:

Add the cucumber, chili, and oil to the bowl. Adjust salt and let rest for 5 min in the cold.

Editor's Rating:
4.9

Green Scallop Ceviche Recipe with Cucumber and Cilantro Oil

Hello! Here you will learn how to prepare a refreshing and flavorful green ceviche, ideal for those who enjoy fresh seafood in a cold dish that highlights the natural flavor of scallops. This recipe combines textures and the citrus acidity that characterizes Peruvian gastronomy, perfect for hot days or any occasion where you want to enjoy a light and nutritious dish.

Preparation time

This ceviche is prepared quickly, in a few stages, and its timings are adjusted to maintain the freshness of the ingredients.

• Preparation: 15 minutes
• Cooking: No cooking required
• Total: 15 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the ceviche

• 5 scallops
• 1 large cucumber
• 2 large lemons
• 1 handful of fresh cilantro
• 1/2 serrano pepper
• 1 clove of garlic
• 1 teaspoon of olive oil
• Salt to taste

If you can't find scallop, it can be substituted with fresh scallops, which have similar texture and flavor. If you don't have serrano chili, a little jalapeño also works to add a touch of spice without being too invasive.

Utensils we will use

• Small frying pan
• Large mixing bowl
• Sharp knife and cutting board
• Blender or food processor
• Mixing spoon
• Small strainer

Preparation

1. Prepare and clean the scallop

• Wash: Wash the scallops under the tap with cold water to remove sand or residue.
• Cut: Cut the tripe into small cubes of approximately 1 cm to facilitate mixing and a pleasant bite.
• Season: Place the tripe in a bowl and add a pinch of salt to enhance its natural flavor.

2. Prepare the cucumber and vegetables

• Wash and peel: Wash the cucumber, peel if you prefer less bitterness in the skin, and cut it into thin half-moons (~3-4 mm).
• Chop the chili: Devein the serrano chili if you want less spice and chop it finely.
• Chop the cilantro: Wash the cilantro well and finely chop only the leaves, avoiding thick stems for a fresh and delicate flavor.

3. Make the cilantro oil

• Blend: In the blender, place the handful of cilantro, the garlic clove, the olive oil, and half a teaspoon of salt.
• Process: Blend until a homogeneous mixture with a green oil texture is obtained.
• Strain: If you want a finer oil, pass the mixture through a fine sieve and set aside.

4. Prepare the citrus mixture for the ceviche

• Squeeze lemons: Squeeze the 2 large lemons and strain the juice to remove seeds and excessive pulp.
• Mix: In a bowl along with the scallop cubes, add the squeezed lime juice and mix gently so that the seafood “cooks” in the acid, maintaining a firm texture.

5. Integrate vegetables and cilantro oil

• Add cucumber and chili: Incorporate the cucumber in half-moons and the chopped serrano chili into the bowl with the scallop and lime juice.
• Pour oil: Add a moderate amount of cilantro oil and mix everything carefully to combine flavors.
• Adjust salt: Taste and correct with salt if necessary, to balance the acidity and freshness of the dish.

To finish and serve

Let the ceviche rest in the refrigerator for 5 to 10 minutes to intensify the flavors without losing the fresh texture of the scallop. Serve cold, decorating if desired with additional cilantro leaves or a few extra cucumber slices. This dish is excellent as a light appetizer or a refreshing main course on warm days, and pairs well with crispy tostadas in the style of soy ceviche for a more complete experience.

Nutritional Information

• Calories: 150 kcal
• Proteins: 18 g
• Fats: 5 g
• Carbohydrates: 6 g
• Fiber: 1.5 g

These values are approximate per serving and may vary depending on specific ingredients.

5 keys to make the green scallop ceviche perfect

To achieve a fresh and delicious green ceviche, these are the keys that will make a difference in your recipe:

1. Freshness of the scallop: It is essential to use very fresh and well-cleaned scallops to guarantee a firm texture and clean flavor, characteristic of the dish.
2. Balance in acidity: The lemon juice should be enough to “cook” the scallop without saturating or dehydrating it, which is why the mixture should be delicate and tasted before serving.
3. Homemade cilantro oil: Preparing the oil at home provides a vibrant aroma and a deep flavor that commercial oils cannot match.
4. Cucumber texture: Cutting the cucumber into thin but firm slices helps create contrast and refresh the dish without it becoming watery.
5. Controlled resting: Let the ceviche rest in the cold but no more than 10 minutes to preserve the integrity of the seafood and the freshness of the ingredients.

When is it ideal to enjoy green scallop ceviche?

This ceviche is ideal for enjoying in warm climates, such as in summer or when you are looking for a cold dish that maintains the balance between freshness and nutrition. Perfect for family gatherings or outdoor dinners, as it stimulates the appetite and is a light option to start any meal. In addition, its acidic and refreshing profile helps cleanse the palate, which makes it excellent as an appetizer before heavier dishes. To accompany it, you can choose fresh options such as a shrimp and mango salad, which complements the citrus flavors with a sweet and juicy touch.

Comparative table of scallop ceviches and similar options

Green Ceviche and seafood: exploring Peruvian gastronomy

Ceviche, especially its green version with scallops, is a benchmark in Peruvian gastronomy and a sublime way to combine fresh seafood with ingredients that highlight citrus and herbal notes. The inclusion of cucumber and cilantro oil provides refreshing notes that balance the intensity of the lime, maintaining that classic acidic yet elegant profile. With the advancement of home cooking and the increasing availability of seafood, preparing ceviche at home is increasingly accessible for those looking to get closer to the essence of this traditional dish.

This dish stands out not only for its flavor, but also for being a nutritious and light alternative. Scallops offer high-quality protein with low fat, while vegetables provide fiber and vitamins necessary to maintain well-being.

In Mexico and Peru you can find interesting variations, such as ceviche with jicama and mango, which add texture and sweetness, or even versions where a touch of ají de leche de tigre, is added, accentuating its freshness and spicy character, typical of the coastal area. The combination of flavors requires precision in cutting and balance in acidity for ceviche to remain an ideal cold dish for any time of year.

The contribution of cilantro and cucumber oil in green ceviche

Cilantro oil is one of the elements that make this recipe special. Preparing it at home allows extracting all the fragrance of fresh cilantro, fusing it with garlic and olive oil to form an aromatic oil that caresses the palate. This simple but effective technique intensifies the herbal flavor without overpowering the citrus freshness of the lime. In cold dishes, herbal oils measured in the right amount are a resource to add richness and complexity.

Cucumber, for its part, provides a fresh and crunchy function that contrasts very well with the soft and delicate texture of the scallop. Cut into thin slices, it prevents the ceviche from becoming clumpy or watery, controlling moisture and balancing the whole.

In addition, cucumber provides a neutral flavor with a slight sweet nuance, which together with the acidity of the lime and the spicy touch of the chili, creates a vibrant and balanced combination. Using simple and well-prepared ingredients respects the tradition of ceviche, emphasizing the quality of the seafood and enriching the sensory experience without complicating the preparation.

The role of balance and textures in the cold dish of green ceviche

A cold dish like green ceviche stands out for the contrast achieved in the mouth between textures and flavors. The scallop, with its delicate firmness, is complemented by the juicy and crunchy freshness of the cucumber, while the cilantro oil provides creaminess and aroma that envelops each bite. The acidity of the lime acts not only as a natural preservative but also as a flavor enhancer for the natural taste of seafood, adding a refreshing touch ideal for Peruvian gastronomy.

It is key to uniformly cut each ingredient to prevent some from dominating others in texture and flavor. Also, the resting time must be controlled so that the seafood does not lose its characteristic structure, a clear sign of a well-prepared ceviche. It is important that the dish maintains the essence of the sea and citrus freshness to make this recipe a light, nutritious, and refreshing option.