Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on March 13th, 2011
by Clarabella

Ceviche – Courtesy of the Daring Cooks

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I have never had ceviche before although I have heard of it. Being a huge fan of sushi the prospect of raw fish did not put me off at all. The thought of using it in a whole new way was exciting, and I decided that I wanted to do something different with it. Make it stand out. Make something thats not like anything I’ve had/seen/made before. So I looked around online and read loads of recipes using white fish, salmon, herbs, and then one caught my eye. Scallop and Peach Ceviche.

Scallops are quite a bizarre foodstuff if you look at them closely. They are round and white and particularly unexciting. The have a big orange foot and they are a little slimy. But if you have them cooked properly, with something on the side to adda a bit of zing, then they can be surprisingly fabulous. Soft and sweet and delicious. So, if they can be delicious cooked, why not raw in Ceviche? And the notion of the peaches intrigued me as well. Daring Cooks Challenge – both daring and challenging – here I come 🙂

As the scallops are cooked by the acid in the citrus juice, there is no actual cooking involved here. The scallops are sliced into thin circles, and mixed together with the salt, lime juice and zest, onion, peaches and tarragon. The mixture is then chilled and left to ‘cook’ for 20 mins or so.

I served mine with some toasted french loaf and it was delicious. Fresh and sweet and sour. The scallops were ‘cooked’ to perfection and their natural sweet flavour really came through and was complimented by the sweet peaches and tart lime. I was not overly convinced by the red onion – I find it very overpowering even so finely chopped, so if I had to make this again I would maybe use spring onion instead. But it was still delicious and I am now an official fan of Ceviche.


Scallop and Peach Ceviche


8 scallops, coral removed
pinch salt
3 limes, juice and zest only
1/3 red onion, very finely chopped
3 peaches, stone removed, chopped into small pieces
1 tbsp chopped fresh tarragon

Preparation method
Slice each scallop horizontally into three or four circles.
Place the scallop slices into a bowl with the salt, lime juice and zest, onion, peach and tarragon.
Stir until well combined, then cover with cling film and leave to marinade in the fridge for 20 minutes.
To serve, using a pastry cutter, cut circles out of the toasted walnut bread and place onto serving plates. Top with the scallop and peach ceviche.




15 Responses to “Ceviche – Courtesy of the Daring Cooks”
  1. Even though I’m not a fan of raw fish and for this reason I stuck to the Papas Rellenas, your Ceviche looks great. The addition of peaches made it so colorful and appetizing! I’m sure it was a feast for the eyes of the raw fish lovers. Great job on the challenge!

  2. I love the idea of fruit (peaches) and scallops, I adore dishes that have a balance between taste sensation, the texture of peaches and scallops would be great together. The photos are so colourful and I bet the dishes are delicious. About the red onions soaking them in water or milk for 10 mins really gets rid of a lot of the bitterness maybe this might be worth a try.

    Cheers from Audax in Sydney Australia.

  3. Your photos are beautiful! The peaches look wonderful and seem to have added a beautiful look and flavor to your ceviche. (I don’t do seafood, but the combination sounds great!) I am so gald that you enjoyed this challenge, and that you are looking forward to doing it again!!

  4. Oh I love how you added peaches to the ceviche (I’m also super jealous that you can get peaches right now!). Gorgeous bright fresh color and scallops are a perfect seafood for ceviche 🙂

  5. Love the colors you achieved in your dish!

  6. That looks wonderful! I would imagine that the peaches and lime worked together beautifully in this dish, making it light, refreshing and very delicious. Great job on the challenge.

  7. Ooh the peaches look like a beautiful addition – nicely done! I’m so glad you were excited about the challenge. So well done!!

  8. Peaches sound like an amazing addition. I think I would have liked my scallop ceviché better if I had just added something fun to it, like you did. I was wondering what the orange thing in the scallop photo was, and then I read your description — a foot!! I’ve never seen scallops with the feet still on them, so this was a new thing for me. So crazy!

  9. Love that you choose to use peaches in your ceviche! This looks so colorful and since I’m a peach and scallop fan this is one I have got to try!

  10. It looks amazing. I’m gonna ask if my lady can make this for me as well. Hopefully just as nice as yours is looking. Keep the blogs coming, I love reading them and get hungry looking at the pictures.

  11. Oh I love the peaches! I thought some sweetness would work with this, you’re brilliant! Beautiful photos, great job!

  12. Great addition with the peaches. I will have to try this on my next batch of ceviche! Great job!

  13. Peach ceviche sounds like an amazing idea. Great job on this challenge.