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Scallop Ceviche Canapés

Spring 2016
201602009.jpg
food and drink

BY: Eric Vellend

This light hors d’oeuvre features a lime-kissed scallop, cool cilantro and crunchy roasted corn atop a crisp cucumber round. To maintain the sweet flavour and silky texture of the scallops, it’s best not to marinate them any longer than 2 hours. However, on the day before, you can slice the scallops, make the marinade, prepare the cucumber rounds, grind the corn, and pick the cilantro.

5 large sushi-grade sea scallops, about ½ lb (250 g)
⅓ cup (80 mL) fresh lime juice
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) thinly sliced red onion
2 tbsp (30 mL) thinly sliced fresh finger chili
¼ tsp (1 mL) fine sea salt
Freshly ground black pepper to taste
1 large English cucumber
¼ cup (60 mL) roasted giant corn (Corn Nuts), finely ground in food processor
Maldon or other coarse sea salt
Cilantro leaves to garnish

1 Rinse scallops under cold water. Pat dry with paper towel. Depending on their size, slice each scallop (with a very sharp knife) into 4 or 5 rounds. Place in a non-reactive bowl with lime juice, olive oil, onion, chili, salt and pepper. Mix thoroughly. Cover and refrigerate 2 hours, stirring once at the halfway point.

2 Slice cucumber into ¼-inch-thick (5-mm) rounds. (Cut 1 round for every scallop slice.) Pat dry with paper towel. Lay slices on a serving platter. Drain ceviche. Top each cucumber slice with a scallop round. Place a little onion and chili from the marinade on top. Sprinkle with ground roasted corn and a tiny pinch of Maldon. Top each with a cilantro leaf and serve.

Serves 6 as an hors d’oeuvre

What to Serve

Stock Type380535
$3.05  
201602009.jpg
food and drink

Scallop Ceviche Canapés

Spring 2016

BY: Eric Vellend

This light hors d’oeuvre features a lime-kissed scallop, cool cilantro and crunchy roasted corn atop a crisp cucumber round. To maintain the sweet flavour and silky texture of the scallops, it’s best not to marinate them any longer than 2 hours. However, on the day before, you can slice the scallops, make the marinade, prepare the cucumber rounds, grind the corn, and pick the cilantro.

5 large sushi-grade sea scallops, about ½ lb (250 g)
⅓ cup (80 mL) fresh lime juice
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) thinly sliced red onion
2 tbsp (30 mL) thinly sliced fresh finger chili
¼ tsp (1 mL) fine sea salt
Freshly ground black pepper to taste
1 large English cucumber
¼ cup (60 mL) roasted giant corn (Corn Nuts), finely ground in food processor
Maldon or other coarse sea salt
Cilantro leaves to garnish

1 Rinse scallops under cold water. Pat dry with paper towel. Depending on their size, slice each scallop (with a very sharp knife) into 4 or 5 rounds. Place in a non-reactive bowl with lime juice, olive oil, onion, chili, salt and pepper. Mix thoroughly. Cover and refrigerate 2 hours, stirring once at the halfway point.

2 Slice cucumber into ¼-inch-thick (5-mm) rounds. (Cut 1 round for every scallop slice.) Pat dry with paper towel. Lay slices on a serving platter. Drain ceviche. Top each cucumber slice with a scallop round. Place a little onion and chili from the marinade on top. Sprinkle with ground roasted corn and a tiny pinch of Maldon. Top each with a cilantro leaf and serve.

Serves 6 as an hors d’oeuvre

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