Scallop Ceviche
in Xo Sauce

INGREDIENTS

4 Thai chilies, seeded and sliced
1 Ontario greenhouse red bell pepper,roasted, peeled, seeded and finely diced*
4 cloves garlic, halved
1 shallot, chopped
1 ½ inch (4 cm) fresh ginger, sliced
1 tbsp. (15 ml) white vinegar
½ tsp. (3 g) grated lime zest
1 tbsp. (15 g) minced coriander
1 ½ tbsp. (23 ml) sesame oil
½ tsp. (3 g) salt
½ tsp. (3 g) roasted white sesame seeds

INSTRUCTIONS

• Grind the chilies, garlic, shallot, ginger and roasted bell pepper into a coarse paste.
• Transfer to a bowl. Stir in the remaining ingredients and mix well.

SCALLOPS INSTRUCTIONS

• In a bowl, combine the lime juice, bell pepper chili sauce, salt, pepper, sesame oil and ginger. Mix well.
• Cut each scallop horizontally into 3 thin disks. Marinate with the cucumber, lime juice and chili mix for 15 minutes.
• Serve the scallop and cucumber disks, topped with ¼ tsp. (3 ml) XO sake and some strands of ginger and bell pepper from the marinade.