1 pound bay scallops sliced into 1/4-inch-thick rounds, or sea scallops, quartered and thinly sliced
2 ribs celery diced peeled
0.3 cup cilantro leaves fresh chopped
8 limes
2 tablespoons olive oil extra-virgin
3 medium oranges
4 servings pepper freshly ground
0.5 cup onion diced red
2 roma tomatoes diced seeded
0.5 cup scallions chopped
4 servings sea salt
1 cup sugar
1 tomatoes diced yellow seeded
Equipment
bowl
frying pan
sauce pan
knife
slotted spoon
glass baking pan
Directions
Spread the scallops in a single layer in a glass baking dish.
Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl.
Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside.
Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes.
Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
Drain the excess marinade from the ceviche.
Add the cilantro and candied citrus peels, season with salt and toss.
Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup.
Serve on endive leaves or with toasted bread, if desired.
Winning Recipe: Read about the Chairman's Citrus Challenge
