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Recipe of the Week: Bay Scallop Ceviche with Tostones and Spicy, Puffed Vermicelli Rice Noodles

Serves: 5-6 people

Total Time: 45 minutes Prep Time: 30 minutes Cook Time: 15 minutes


Bay Scallop Ceviche:

  • 2 pounds Bay Scallops (Fresh Nantucket Bays or Peconic Bays are recommended)
  • 1 Orange Bell Pepper, Diced
  • 1 Yellow Bell Pepper, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Red Onion
  • 1 Bunch Cilantro Leaves, Chopped (Save Stems for Cilantro Oil)
  • 2 Limes, Squeezed
  • 2 Lemon, Squeezed
  • 1 teaspoon of Granulated Sugar
  • Hot Sauce to Taste
  • Salt and Black Pepper, to Taste


  • 4 each Green Plantains, Peeled and Cut into 1-inch Pieces
  • Vegetable Oil, As Needed
  • Salt and Black Pepper, to Taste

Spicy, Puffed Vermicelli Rice Noodles:

  • 1 Package of Vermicelli Rice Noodles
  • Vegetable Oil, as needed (Use the same oil used to fry the Tostones)
  • Old Bay Seasoning, to Taste

Cilantro Oil:

  • 1 Cup Olive Oil
  • 1 Bunch Cilantro Stems

Method of Preparation:

Bay Scallop Ceviche:

  1. Halve the onion and peel off the skin.
  2. Place each half on top of the grill from a few minutes until the bottoms have charred.
  3. Remove onion from grill and dice.
  4. Dice all of the peppers and cilantro leaves.
  5. Add all of the ingredients to a bowl and let sit for at least 30 minutes. Toss occasionally.


  1. Fry the plantain pieces in oil at 350ᵒF
  2. Drain on paper towels.
  3. Lightly press each plantain with the back of a wooden spoon until about a ¼ inch thickness.
  4. Place the pressed pieces back into the pan and fry until golden brown and crispy.
  5. Drain on paper towels and season with salt and pepper.

Spicy, Puffed Vermicelli Rice Noodles:

  1. Heat the oil to 375ᵒF – 400ᵒF.
  2. Place the noodles in the oil, they should puff immediately. Flip quickly to ensure that you puff the other side and immediately drain on a paper towel.
  3. Place the rice noodle puffs into a bowl and break into large pieces. Toss gently with spices.

Cilantro Oil

  1. Heat the olive oil in a pan on low and add the cilantro stems. Steep for 15 minutes and remove the stems.
  2. Reserve to garnish the plate.


  1. Place the ceviche down on the plate.
  2. Drizzle the plate and ceviche with cilantro oil.
  3. Add the puffed rice noodles on top of the ceviche.
  4. Serve the tostones on the side.

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