Scallop Ceviche Special | April 2015
INGREDIENTS
1 lb bay scallops
3 limes
1/2 chayote, julienned into thin strips
1/4 cup pomegranate seeds
salt to taste
1/2 cup extra virgin olive oil
2 tbsp basil microgreens
SAUCE
1 dried, seedless guajillo pepper
1 tsp fresh ginger
2 cups water
2 tbsp vinegar
1 lime
salt to taste
1/2 cup canola oil
1/4 cup tamarind puree
PREPARATION
SAUCE
Boil guajillo pepper & ginger in water until it’s soft (save a bit of the boiling water)
Let cool for 20 minutes
Put the pepper & ginger in blend with a bit of the boiled water
Add the vinegar, lime & salt to the blender
Start blending, adding the canola oil a little at a time until it has the consistency of a sauce
Taste and adjust for salt
Add the tamarind to the sauce at the end
SCALLOPS
Marinate the scallops with juice from 2 limes for 1-2 hours
Then transfer the scallops to another bowl and add juice of the 3rd lime as well as the chayote, pomegranates & salt to taste.
Then add the guajillo sauce and olive oil and toss with the scallops
Taste and adjust for salt.
Garnish with the microgreens.
Serve with chips, if desired.
