SCALLOP CEVICHE WITH "TIGER'S MILK"
In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with _ají amarillo_ and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of _choclo_ (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eatenPeruvians prize this leche de tigre as a hangover cure.
Provided by Lillian Chou
Time 35m
Yield Makes 8 (hors d'oeuvres or first course) servings
Number Of Ingredients 10
Steps:
- Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
- Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
- Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
- Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
- Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
- Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
SCALLOP CEVICHE
Provided by Food Network Kitchen
Time 5h
Yield 1 pound bay scallops
Number Of Ingredients 0
Steps:
- Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
SCALLOP CEVICHE ON BLACK PASTA CAKES WITH CILANTRO SALSA
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Combine onion, juices, jalapeño, and salt in a bowl.
- Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.
- Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don't cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
- Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.
- Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use.
- Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.
SCALLOP SEVICHE IN CUCUMBER CUPS
Steps:
- Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
- Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.
CEVICHE SKEWERS
This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio
Provided by Rare Affaire
Categories South American
Time 5h
Yield 50-64 skewers
Number Of Ingredients 10
Steps:
- In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
- Add shallot, jalapeno, cilantro, and cayenne.
- Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
- Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
- Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
- Serve chilled.
Nutrition Facts : Calories 21, Fat 0.3, SaturatedFat 0.1, Cholesterol 6.7, Sodium 12.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.8
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