Introduction
Scallop Seviche with Daikon is a refreshing twist on the classic ceviche, bringing together succulent scallops and vibrant daikon radish in an unconventional yet delightful dish. This recipe offers a unique blend of flavors that pay homage to seafood while adding a zesty Asian flair.
Tips for this Recipe
Ensure the scallops are fresh and properly chilled before cutting them into rounds, as they cook quickly in this dish. The acidity from the vinegar helps “cook” the seafood without heat, so precision with sizing is key to achieving consistent textures throughout your seviche.
Why you will love this recipe
With its blend of delicate scallops and sharp daikon radish balanced by tangy rice wine vinegar, Scallop Seviche with Daikon is a dish that excites the palate. It’s perfect for seafood enthusiasts seeking to explore new flavors while enjoying an elegant meal at home.
Ingredients
1 pound fresh scallops, cut into 1/3-inch rounds
2 tablespoons grated Vidalia onion
2 tablespoons diagonally sliced scallions (green part only)
2 tablespoons julienned daikon radish
1/4 cup rice wine vinegar
1/4 cup soy sauce
3 tablespoons lemon juice
1/8 teaspoon finely chopped red chile
Adviced equipment
– Chef’s Knife
– Cutting Board
– Mixing Bowl
– Scallop Cutter (optional)
– Nonstick Skillet
– Spatula
History of the Recipe
The concept of ceviche, a Latin American dish where seafood is “cooked” in citrus juices, dates back centuries and has roots deep within coastal communities. Scallop seviche with daikon combines this tradition with Asian influences, particularly from Japanese cuisine’s affinity for radishes. The resultant fusion dish showcases the adaptability of ceviche while adding a modern twist that honors both culinary traditions.
Fun Facts about this Recipe
Did you know? While seviche is commonly associated with Latin American countries, variations are found globally, each reflecting the local produce and cultural preferences. For instance, in Japan, seafood often comes paired with daikon radish, making Scallop Seviche with Daikon a delightful cross-cultural exploration of flavors. Moreover, using vinegar instead of heat to “cook” the scallops not only showcases ingenuity but also reflects modern food trends emphasizing freshness and simplicity.
