Cooking Eric Ripert’s Seafood Simple: Scallop Ceviche Episode

We are cooking thought renowned chef Eric Ripert's cook book, Seafood Simple, to learn how to cook seafood properly using different cooking methods! I highly recommend that you get the book, to follow along!

You are going to love this series!

Let's cook!
Episode: Scallop Ceviche
Ingredients:
8 diver scallops, cut into ½-inch dice
Fine sea salt and freshly ground white pepper
2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
2 teaspoons minced fresh chives
Optional, a pinch of cracked black pepper.

Instructions:
Place the scallops in a bowl and season with sea salt and white pepper.
Add the lemon juice and stir to combine.
Stir in the olive oil to coat,
followed by the chives.
Taste and adjust seasoning if necessary.
To serve, place a small mound of ceviche in the center of four plates or scallop shells.
If you like spice, crack a pinch of black pepper.
Serve immediately.

Let us know in the comments below what you think and how it came out, after you cooked it.

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Видео Cooking Eric Ripert’s Seafood Simple: Scallop Ceviche Episode канала Gus in The Kitchen