---
title: Stacked Scallop Ceviche from chef Jason Shillinglaw
description: Enjoy a look at this unique take on a fresh, Latin classic. Scallop ceviche with hearts of palm, avocado, radish, and persimmon.
---

[Deep Plate Blog](https://deepplate.bauscherhepp.com/blog)

# [Stacked Scallop Ceviche from chef Jason Shillinglaw](https://deepplate.bauscherhepp.com/blog/2009/03/05/march-2009-exercise-jason-shillinglaw-2/)

 Written by [BauscherHepp](https://deepplate.bauscherhepp.com/blog/author/bauscherhepp) | 5/20/16, 6:52 PM

 

In part two of this series from March 2009, Executive Chef of the Providence Country Club in Charlotte, North Carolina, Jason Shillinglaw, creates a refreshing version of a Latin-style classic.

His stacked scallop ceviche includes fresh hearts of palm, radish, avocado, and persimmon. The dish is accentuated by dinnerware that literally wraps around the sides of the dish.

[View full post](https://deepplate.bauscherhepp.com/blog/2009/03/05/march-2009-exercise-jason-shillinglaw-2/)

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