Conchas Borrachas (Drunken Scallops)

Raven Higheagle

By
@ravenhigheagle

These drunken scallops get the usual acidic treatment associated with ceviche, a.k.a., a healthy splash of lime juice.
But this sashimi of sorts is also topped with sweet pomegranate seeds and pisco (which makes us feel like it's somehow even more Peruvian). A little bit of diced chile adds heat.

Make sure to prepare the dish right before serving so it's as fresh as possible. Delicate, bracing and beautiful, it truly is the perfect no-cook summer dish.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Serves 4

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

FOR THE CILANTRO OIL:

1/2 c
packed cilantro, leaves and stalks
1/2 c
vegetable oil

FOR THE CEVICHE:

12
sea scallops, each cut horizontally into 3 thin slices
2
limes, cut in half
1/4 c
pomegranate seeds
2 Tbsp
diced aji chile or fresno chile
2 Tbsp
pisco
1/4 c
cilantro oil
small handful micro cilantro or freshly torn cilantro leaves
sea salt, to taste

Directions Step-By-Step

1
Make the cilantro oil:
In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes.
2
Transfer to a blender and blend until smooth.
3
Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
4
Make the ceviche:
Divide the slices of scallop among 4 plates.
5
Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
6
Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
7
Garnish with cilantro and serve immediately.

About this Recipe