scallop ceviche in cucumber

Bradford is owner and chef at his restaurant, Amusé Bistro located in Shawnigan Lake.

Canapé of Scallop Ceviche in a Cucumber Cup
Yields: 10 portions

Ingredients:
10 Scallops
2 cloves minced garlic
juice of 1 lemon
juice of 1 lime
1/2 bunch cilantro

1/4 teaspoon salt

1/4 teaspoon pepper
1 long english cucumber
10 pieces cilantro (garnish)

Method:

Cube scallops into ½ inch dice
Mix together with remaining ingredients & marinate for 1 hour, longer is better.

Cucumber Cup:

Peel cucumber & cut into 1 1/2 inch slices then remove centre with Parisian scoop.
Marinate cucumber in ver jus, little salt & little pepper overnight.

*You can substitute citrus juice for ver jus. ver jus is a product made from ripe grapes. Venturi Schulze in Cobble hill produces local ver jus.

To Assemble:
Place one spoon full of seafood in each cup garnish with fresh cilantro or parsley.

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