Seviche of Scallops
Christmas Tree Scallops
- Recipe By: Fonds de Cuisine
- Serving Size: 4
- Time: 6:30
- Categories: Shellfish
- 1/2 cup lime juice fresh
- 1 lb scallops, Bay or Cape
- 1/4 cup red onion—diced
- 1/2 each red and green bell peppers—diced
- 1/4 cup scant cilantro—chopped
- 2 each shallots—chopped
- 1 each poblano peppers seeded—cut in rings thinly
- 1 small red pepper hot dry (Ancho)—seeded and flaked
- 1 each tomato ripe firm—diced
- 1 tbl olive oil Extra Virgin
- 1/2 head red leaf lettuce
- 4 large sprigs cilantro
1. In a large glass bowl, mix the scallops and lime juice, and refrigerate, covered for at least four hours. Stir the mixture at least twice. You can leave a half a lime hull in the mix for flavor, and remove it before adding the other ingredients.
2. Add all the remaining ingredients (except for lettuce leaves and cilantro sprigs) and mix well. Refrigerate, covered for another two hours, stirring at least once.
3. Dress four plates with lettuce and cilantro, and spoon out the mixture onto them, adding a little of the marinade.
If you add yellow and orange peppers too, it will blink on and off, maybe even glow in the dark!
This is a pretty substantial appetizer portion, and on smaller plates, you could go six.
nb: If you hate cilantro and/or hot peppers, you have my permission to leave them out, but it won't be as good.
nb2: I have been known to add cooked shrimp, squid and mussels to this mix, along with some garlic, and serve it as a Frutti di Mare. Increase the olive oil.
Notes: La Fonda de la Sol, a defunct New York City restaurant used to serve a dish much like this. The acid in the lime juice cooks the fish.
© 1997, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007