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.


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Make 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.

2Transfer to a blender and blend until smooth.

3Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)

4Make the ceviche:
Divide the slices of scallop among 4 plates.

5Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.

6Top each place with a drizzle of the cilantro oil and a few splashes of pisco.

7Garnish with cilantro and serve immediately.

About this Recipe