Soy-Ginger Scallop Ceviche

Name: Soy-Ginger Scallop Ceviche
Yield: Serves 4
Cuisine: Central & South American
Ingredients: 1 pound, sea scallops, small, crescent-shaped side muscles removed, scallops sliced crosswise into 1/8-thick-slices; 1 cup, lime juice; , Salt and ground black pepper; 2 tablespoons, flavorless oil; 1 tablespoon, thin-sliced scallion (white and green parts); 1 tablespoon, minced fresh cilantro leaves; 1 1/2 teaspoons, minced fresh ginger; 1 1/2 teaspoons, soy sauce; 1 teaspoon, rice vinegar

Appetizers
Central & South American
Fish & Seafood

Appears in Cook's Illustrated July/August 1996

For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

SERVES 4

TIME 20 minutes, plus 30 minutes marinating

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