Ceviche With Scallion And Sesame Food

CEVICHE WITH SCALLION AND SESAME

Steps:

• Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
• Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.

SESAME RICE WITH SCALLIONS

Steps:

• Cook 1 1/2 cups sushi rice as the label directs. Meanwhile, cook 1/4 cup sesame seeds in 1 tablespoon peanut oil in a small skillet over medium heat, stirring, until toasted, 4 to 5 minutes. Stir in 4 finely chopped scallions, 1 teaspoon sugar and 1/2 teaspoon salt. Toss with the rice.
• Serves: 6; Calories: 240; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 5 grams; Total carbohydrates: 42 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams

SCALLOP SEVICHE - CEVICHE WITH AVOCADO DRESSING

Steps:

• PREPARE THE SCALLOP SEVICHE:.
• In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
• Add the sliced sea scallops in a single layer and turn them to coat.
• Cover the dish and refrigerate until the scallops turn white, about 1 hour.
• Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
• MAKE THE AVOCADO DRESSING:.
• In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
• Fold in the lime juice and olive oil and season with salt and pepper.
• Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
• Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
• Serve immediately.
• **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.