Scallop Crudo with Mirin and Soy Vinaigrette
I really, really love all things seafood, especially ceviches and raw preparations. Make sure to ask your fish monger if you can smell the fish and let them know that you’re preparing it raw/only slightly cooked in acid, or you’ll be in trouble!
- 2-4 scallops
- 1 jalapeno, thinly sliced
- ¼ c. sliced hearts of palm
- 1 lime, juiced
- 1 T. soy sauce
- 1 T. mirin
Thinly slice the scallops and lay them on a plate. Top with the jalapeno and hearts of palm. Whisk together the remaining three ingredients in a small bowl and drizzle it over the top of the dish. You can put this in the refrigerator and the lime juice will help to slightly cook the scallops.