Scallop Ceviche with Radishes and Tarragon
Photography: Bryan Gardner
Source: Martha Stewart Weddings
- 1 lb fresh scallops
- 1/2 jalapeno
- 2 Tbsp olive oil
- 1 bunch radishes
- 1/4 red onion, finely minced
- 1/2 bunch tarragon, finely chopped
- 1/2 cup lime juice
- Salt and pepper (to taste)
- Tarragon flowers to garnish (optional)
Dice the scallops in 1/4-inch cubes.
Mince the jalapeno and combine it with the olive oil.
Wash the radishes, slice them in 1/4-inch strips, then slice them again lengthwise into tiny batons.
Mix all the ingredients except the tarragon flowers together and season to taste.
Allow the scallops to marinate with everything for at least 1 hour in the fridge. The lime juice will "cook" the scallops, and the flavors will meld together.
Finally, spoon the ceviche into shot glasses and serve with a small spoon. Garnish with tarragon flowers (optional).