Margarita Ceviche
From iatik 18 years agoIngredients
- Scallop prep the night before: shopping list
- 1 lb fresh bay scallops (the little ones). More if this is a main course and adjust the other ingredients accordingly. shopping list
- 10-12 freshly squeezed limes shopping list
- Sprigs of fresh cilantro shopping list
- Vinaigrette: shopping list
- 1/8 cup seasoned sushi vinegar shopping list
- 1/8 cup fine quality olive oil shopping list
- 1/2 freshly squeezed lime shopping list
- 1 Tbsp coriander/cilantro chutney available from Indian grocery stores (I use the brand Swad) shopping list
- 1 pinch/dash of hot chili powder to taste (optional) shopping list
- sea salt & white pepper freshly ground to taste shopping list
- Final prep: shopping list
- 1 small shallot or fresh pearl onion shopping list
- 1 medium fresh garden tomato in any color (I prefer the zany colored heirlooms) with seeds removed shopping list
- 2-3 sprigs of fresh cilantro shopping list
- Leaves of butter or boston lettuce - washed and dried shopping list
How to make it
- Rinse and drain the fresh scallops.
- Place the scallops in a glass bowl (non-porous)
- Squeeze the fresh limes and pour the juice over the scallops until the scallops are submerged and covered in the lime juice.
- Cover the bowl with cling wrap and refrigerate the scallops overnight. The citric acid from the lime juice 'cooks' the scallops.
- Final prep:
- 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.
- Place the scallops in clean bowl and add...
- The finely diced shallot or small pearl onion
- The medium diced fresh tomato - seeds removed
- Coarsely chopped cilantro sprigs.
- Toss the scallops, onion, tomato and cilantro.
- Combine all the vinaigrette ingredents and whisk together.
- Pour the vinaigrette over the scallops and toss.
- Arrange large leaves of butter or Boston lettuce on plates and spoon scallop mixture into the lettuce leaf 'cups'.
- Garnish with lime wedges.
- 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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