Hot and Cold Scallop Ceviche with Apple, Celery and Cucumber, 9/2/13

Chef Arturo Solis

Chef Tournant at Ashley's


(Recipe serves 4)


4 Bay Scallops

1 Cucumber

1 Celery Stalk

1 Granny Smith Apple

1 Lime, Juiced

1T Honey

1 Coriander Bunch (or Baby Coriander)

Salt and Pepper

Cooking Oil


Clean and dry scallops.

Season with salt and pepper.

Heat pan with a little cooking oil.

Once pan is hot sear one side of scallops until half cooked.

Remove scallops and let rest.


Wash, peel, and seed the cucumber. Then dice to a small size.

Wash and clean celery. Dice to a small size.

Wash and clean apple. Dice to a small size.


To make marinade mix lime juice, honey and pepper.


Combine all and garnish with coriander.