Scallop ceviche, lime, maple and pink peppercorns

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 17th August 2016

Scallop ceviche, lime, maple and pink peppercorns

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop ceviche, lime, maple and pink peppercorns recipe a try yourself? Serves 4


  • 300g scallops
  • Juice of 6 limes
  • 45ml pure maple syrup from Canada
  • 150g endive
  • 1 tsp coriander leaves, chopped
  • 45ml extra virgin olive oil
  • 1 tsp whole pink peppercorns
  • Fleur de sel (or good quality salt flakes), to taste


Cut scallops in half, horizontally then spread out in a dish and pour lime juice on top with a little salt.
Marinate for 3 to 4 minutes then remove lime juice and mix it in with maple syrup and olive oil.
Place scallops on a plate in the shape of a rosette.
Add a little endive in the centre.
Pour maple, lime and olive oil dressing over scallops and add coriander leaves and pink peppercorns on top to finish.

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