Spoon up these summery scallop appetizers

Secrets of the Tulalip Chefs

North County Outlook

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.


Resort Casino Chef John Pnticelli

As the Tulalip Resort Casino Garde Mange Chef, I like to create fun dishes for everyone to enjoy. With summer upon us, I wanted to showcase an easy recipe for scallop ceviche. I chose scallops because they are sweet, tender and will complement many flavor profiles. Anyone can serve their favorite Ceviche in a bowl… I thought it would be more unique to deconstruct the dish by marinating the scallops, then topping it with a lively relish and lime vinaigrette to help transform the ceviche into a salad.

Using Asian spoons are a striking way to serve this ceviche salad. Everyone will love the presentation.

Makes about 30 spoons

Scallop Ceviche


1 pound scallops (med size), cut in half

4 limes, freshly squeezed

2 lemons, freshly squeezed

1 bunch cilantro, finely chopped

2 garlic cloves, finely chopped

1 teaspoon ground black pepper


To marinate the scallops, mix the above ingredients in a large bowl. Store for 2 hours in the refrigerator.



4 roma tomatoes (remove seeds and meat), finely diced

1 english cucumber (remove seeds), finely diced

1 red onion, finely diced

2 jalapeños (remove seeds), finely diced

2 garlic cloves, finely chopped

1 lime, freshly squeezed

4 ounces cilantro micro greens (place the micro greens on top of each scallop right before serving)


Place ingredients in a large bowl and mix together. (Note: Do not mix in the cilantro micro greens into the relish) Reserve in the refrigerator until serving.

Cilantro Lime Vinaigrette


1 bunch cilantro, rinsed cleaned

2 limes, freshly squeezed

1 lemon, freshly squeezed

2 tablespoons dijon mustard

2 tablespoons honey

Place all the ingredients into a blender and mix until smooth. Reserve the vinaigrette in the refrigerator until serving.

Assembling the Dish

Using an Asian spoon, place a half teaspoon of the vinaigrette in the bottom, add one scallop, and top with a small dollop of the ceviche relish and cilantro micro greens.