Scallop Ceviche

I learned a long time ago on the Caribbean island of

Hispaniola that you need to know your ceviche maker.

When properly prepared, a fresh ceviche is a gift from

the Gods. If not, you may spend your dream vacation

in the Dominican Republic embracing a porcelain urn

and wishing for a swift death. I have taken all of the

risk away with this perfect blend of delicate shellfish,

citrus juices, and spices. You may control the heat by

the use of red pepper flakes rather than a red pepper

sauce like Crystal if you prefer to eat with tears

in your eyes.

1 pound of sea scallops, rinsed in cool water, drained, and thinly sliced

¾ of a cup of mixed lime and lemon juice

1 teaspoon of lemon zest

2 tablespoons of poblano pepper, finely minced

3 tablespoons of white onion, finely minced

¼ cup of olive oil

1 tablespoon of cilantro, minced

½ cup of tomatoes, peeled, seeded, and diced

1 teaspoon of red pepper sauce

In a stainless steel or glass bowl, marinate scallops in citrus

juice and zest for at least three hours in a refrigerator, stirring

every half hour. Add remaining ingredients and season with sea

salt and freshly ground black pepper to taste. Chill and serve

within six to eight hours.   Pass bowl with a cocktail fork and

crusty french bread.

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