ngredients and mix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive
ix with a spoon. Dump ceviche into a ziploc bag and
ith plastic wrap and refrigerate ceviche until flavors combine and scallops
br>To serve, divide the ceviche between 6 chilled martini glasses.
For best results, make dressing a few
Chop the raw shrimp and scallops (if necessary) into dime size pieces.
Place in bowl and cover with lime juice, stir in the tequila.
Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, ...
Place the fish in a shallow container.
Pour the lime juice over the fish; cover and refrigerate the mixture for about 2 hours, stirring occasionally until the fish is opaque.
Just before serving the ceviche, stir in the vegetables and the cilantro.
Add salt and pepper to taste.
With a slotted spoon heap the ceviche onto the crisp tortillas and serve.
Slice scallops crosswise into 1/8 inch thick slices.
Place scallop slices in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes (don't marinate too long because it will toughen them)!
Drain and toss will oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
Serve. (It can be served over a bed of cucumber rounds or strips, if you wish.).
inutes before serving.
This recipe should make 2- 9 inch
ith a little whipped cream (recipe follows) or cinnamon on top
For the ceviche:
Squeeze 2 ounces of
combine all ingredients in a large bowl and mix together well.
Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
May be garnished with lettuce, avacado, and black olive if desired.
The day before making the ceviche, place sliced onions in a
vernight.
For the tuna ceviche, mix the oil, onion, celery
umplings to serve.
Basic Recipe: Dashi stock:
1 4
Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
Scallops -- ...
little. This is the best size for me, I like
he basil sauce over the ceviche.
Stir in olives, onion
For the ceviche:
Add the prawns, olive
arm.
Bread Pudding Sauce Recipe.
Mix everything together and