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Celebrity cookbook author Chad Carns introduces gourmet food and wine to home cooks with just a few, basic ingredients!
Scallop Ceviche Spicy Chili Oil
Ceviche is just seafood marinated in freshly squeezed citrus juice. The fresh citric acid actually cures the seafood in the similar way as salt cures ham or Lox. Peru claims the birthplace of Ceviche but Ecuador, Panama and Mexico inspired many unique preparations. My version is inspired by the fresh, local ingredients on Bleecker Street in Greenwich Village. Fresh, sweet scallops pair perfectly with spicy chili oil and the thin radish adds that crunch! It’s a delicious way to spend a sunny summer afternoon at home.
INGREDIENTS
1
2 T 6
1 t
chili, thinly sliced peanut oil
large scallops, cut 1/4-inch slices sugar
2 T 1 t 1 t 1 t 1
1 T
lime juice sea salt
black pepper lime zest
radish, thinly sliced scallions, thinly sliced
DIRECTIONS: Gently cook chili in peanut oil on medium-low heat for 5 minutes. Spread scallops out on a serving platter. Mix sugar and lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.
PAIRING: Sauvignon Blanc, France
42
June 2010
www.naturalnutmeg.com
Elegantly designed with vivid photography and slick black pages, The Gourmet Bachelor cookbook includes a wine, beer or specialty cocktail pairing for each recipe; an essential wine guide; and 5 simple steps to help you easily prepare meat, seafood or vegetables like a restaurant chef.
Cookbook is available Now!
thegourmetbachelor.com
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