Traditional recipes

How to Roll Scallop Ceviche Slideshow

How to Roll Scallop Ceviche Slideshow

It’s the best seafood preparation you’ve never tried

Step 1: Slice the Avocado Thinly and Fan it Out.

Place a piece of Saran wrap on the counter, then slide the avocado slices on top and fan them out. Make sure all the pieces overlap enough so that they won't slip apart when being rolled later.

Step 2: Place the Marinated Scallops in the Center.

Place the marinated scallops in the center of the avocado, making sure to leave space on the edges so that it can be rolled more easily. Be careful to avoid overloading the scallops, or it will be much more difficult to roll later.

Step 3: Roll it to Form a Roulade.

Using the Saran wrap for help, roll the avocado carefully around the marinated scallops to form a roulade.

Step 4: Seal the Scallops within the Avocado.

Make sure to completely surround the scallops with the avocado. Garnish the roulade with salmon roe, crushed hominy, micro violas, black sea salt, and sprigs of chervil.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Recipe: Scallop Ceviche

Like so many people, I love a good party. That’s true whether I’m throwing it, cooking for it or attending it. And Cinco de Mayo is a perfect time to do all three.

The May 5 holiday observes an important military victory 152 years ago in Mexico’s fight for independence. Today, though, it’s more widely celebrated across the U.S. than it is in its homeland.

Here, people of Mexican descent observe it as an occasion to take special pride in their heritage. And everyone, regardless of their ancestry, feels Mexican for the day and enjoys the party, which almost always includes generous spreads of robust food and a seemingly endless flow of beer and cocktails fortified with tequila or mescal.

Too often, that menu can result in a food-and-drink hangover — something you definitely don’t want with Cinco de Mayo falling on a Monday this year.

So, here’s a way to enjoy all of the lively fun of Cinco de Mayo without the unhealthy aftereffects.

You can make Mexican food lighter without sacrificing flavor. Consider the tostada, for example: a crispy tortilla (lightly brush it with olive oil and bake it instead of deep-frying) topped with beans, lean poultry or seafood or meat, lettuce and salsa, plus just a little guacamole, low-fat sour cream and cheese.

And then there’s ceviche, one of my favorite Mexican specialties. Some people still mistakenly consider this a “raw” seafood dish but the fresh fish or shellfish is cooked by the acidity of citrus juice rather than by heat. The result bursts with clean, lively flavors that satisfy fully without weighing you down.

My recipe for Scallop Ceviche With Jalapeno and Fresh Lime makes a great starting point. It requires, as all ceviches do, that you begin with the finest fresh seafood, bought from a reliable market. If you can’t find great scallops, substitute fresh shrimp or firm-fleshed mild white fish fillets like sea bass, grouper or sole. Whatever you buy should have the fresh, clean scent of the sea, with no “off” aromas or discoloration.

Start making the ceviche the evening before you plan to serve it so the seafood has time to marinate fully. Add some oven-baked tortilla chips and perhaps a glass of crisp white wine, and you’ll be set to enjoy a Cinco de Mayo that you won’t regret on May 6.

SCALLOP CEVICHE WITH JALAPENO AND FRESH LIME

1 pound fresh sea scallops or bay scallops

3 green onions, finely chopped

2 medium-size ripe tomatoes, peeled, seeded and chopped

1 medium-size jalapeno chile, halved, stemmed, seeded and deveined, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

Kosher salt or coarse sea salt

Freshly ground black pepper

Radicchio or butter lettuce leaves (optional), for serving

Fresh cilantro or Italian parsley leaves, for garnish

To marinate scallops: Using small, sharp knife, trim any connective tissue from sides of scallops. Cut scallops into 1/4-inch-thick slices. Put scallop slices in glass or stainless-steel bowl. Pour lime juice over scallops. Stir gently to coat scallops thoroughly with juice. Cover bowl with plastic wrap. Refrigerate for 24 hours.

To blanch garlic: Before serving, bring small saucepan of water to a boil. Add garlic cloves. Blanch for 1 minute. (Note: This eliminates some harshness.) Drain cloves thoroughly. Rinse briefly with cold running water. Drain again. Pat thoroughly dry with paper towels. Finely chop.

To season scallops: Drain all but 1 tablespoon lime juice from scallops. Transfer scallops to clean nonreactive bowl. Add chopped garlic, green onion, tomatoes, jalapeno, olive oil and cilantro. Stir thoroughly but gently. Season mixture to taste with salt and pepper.

To serve: Line individual chilled glass cocktail cups or martini glasses or large serving bowl or platter with radicchio or butter lettuce leaves. Arrange scallops in cups, glasses or bowl or on platter. Garnish with cilantro or parsley leaves. Serve immediately.


Watch the video: How To Make Charleston Grills Scallop Ceviche (January 2022).