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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple to make dish that is a spin on traditional ceviche by using seasoned sushi vinegar in the vinaigrette, which is why my friends have dubbed this Margarita Ceviche. There are endless variations to this recipe. Read more . Experiment with the types of whitefish, veggies (fresh, sweet peppers are nice) and the vinaigrette's ingredients. Ingredients:
scallop prep the night before |
1 lb fresh bay scallops (the little ones). more if this is a main course and adjust the other ingredients accordingly. |
10-12 freshly squeezed limes |
sprigs of fresh cilantro |
vinaigrette |
1/8 cup seasoned sushi vinegar |
1/8 cup fine quality olive oil |
1/2 freshly squeezed lime |
1 tbsp coriander/cilantro chutney available from indian grocery stores (i use the brand swad) |
1 pinch/dash of hot chili powder to taste (optional) |
sea salt & white pepper freshly ground to taste |
final prep |
1 small shallot or fresh pearl onion |
1 medium fresh garden tomato in any color (i prefer the zany colored heirlooms) with seeds removed |
2-3 sprigs of fresh cilantro |
leaves of butter or boston lettuce - washed and dried |
Directions:
1. Rinse and drain the fresh scallops.
2. Place the scallops in a glass bowl (non-porous)
3. Squeeze the fresh limes and pour the juice over the scallops until the scallops are submerged and covered in the lime juice.
4. Cover the bowl with cling wrap and refrigerate the scallops overnight. The citric acid from the lime juice 'cooks' the scallops.
5. Final prep:
6. Pour the scallops into a sieve and drain away the overnight lime juice. Remove the wilted cilantro leaves and any lime pulp from the scallops.
7. Place the scallops in clean bowl and add...
8. The finely diced shallot or small pearl onion
9. The medium diced fresh tomato - seeds removed
10. Coarsely chopped cilantro sprigs.
11. Toss the scallops, onion, tomato and cilantro.
12. Combine all the vinaigrette ingredents and whisk together.
13. Pour the vinaigrette over the scallops and toss.
14. Arrange large leaves of butter or Boston lettuce on plates and spoon scallop mixture into the lettuce leaf 'cups'.
15. Garnish with lime wedges.
16. This makes a light lunch or dinner, or a refreshing appetizer. We eat this as a main course on a hot day with fresh, crusty bread and either locally made goat cheese or fresh cucumber/dill/yogurt dip (Greek Tzatziki). The light cheese or yogurt dip is a nice foil for the tartness of the margarita ceviche. Depending on our mood, we'll drink either chardonnay or a German hefe-weizen beer. Of course, you can always have tequila margaritas!
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