Pine Ridge Vineyards

Food & Wine

Recipes paired with Le Petit Clos

Diver Scallop Ceviche

  • 3-4 diver scallops (ask for U8-U10 size)
  • 1 tablespoon red bell pepper, finely diced
  • 1 tablespoon yellow bell pepper, finely diced
  • 1 tablespoon fennel, finely diced
  • 1/2 tablespoon shallot, minced
  • 1 meyer lemon, juiced
  • 2 limes, juiced
  • 1 teaspoon lime zest
  • 1 teaspoon chives, minced
  • salt and pepper to taste

Combine all ingredients except salt in a stainless steel bowl set over an ice bath. Cover and refrigerate over the ice bath overnight or up to 36 hours.

Prior to serving, add salt to taste. Serve ceviche cold in individual spoons or cucumber cups, as a dip, or on top of salad greens.

  • Yeilds
  • 6 servings
  • Pair With
  • Chardonnay
  • Course
  • Appetizer
  • Ingredient
  • Shellfish


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