April 24, 2009
Scallop Ceviche with Avocado Salad
Chef Curtiss Hemm
New England Culinary Institute
Serves 4
Ingredients:
- 2 lb dry sea scallops (fresh not frozen)
- zest and juice from 2 limes
- 3 tbsp orange juice
- 2 tsp ginger, fresh grated
- 2 tsp jalapeno, minced
- 4 scallions, chopped
- 3 tbsp red pepper
- 1/4 cup cilantro leaves, chopped
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1 medium avocado, diced 1.
- 1 medium tomato, diced
- 1 tbsp red onion, diced
- 2 tbsp cilantro leaves, chopped
- 2 tbsp jalapeno, diced
- lime juice from 1 lime
- 1 ½ tbsp olive oil
- to taste salt
- to taste pepper
Instructions:
1. In a non-reactive bowl combine the scallops, lime zest and juice from the 2 limes, orange juice and ginger and mix well to combine. Let stand 15 minutes.
2. While the scallops are marinating combine the avocado, tomato, red onion, cilantro, 2 tbsp jalapeno, lime juice from 1 lime, olive oil and salt and pepper to taste. Mix well to combine.
3. Returning your attention to the scallops add the 2 tsp jalapeno, scallions, red pepper, ¼ cup chopped cilantro leaves, olive oil and garlic and mix well to combine.
4. Arrange into decorative martini glasses with fresh lime wedges and salted rims.
This is one of the passed hors d'oeuvres for the Anne Amie wine dinner, featuring at Butler's Restaurant. This dinner features Thomas Houseman, wine maker for Anne Amie. Information and reservations can be found on the NECI website.
