The
warm weather is something we love at The Supreme Plate. It allows us to fire up
the grill (not that we don’t get down in fierce storms, you can check our file
if you don’t believe us) and enjoy some fresh dishes that sometimes don’t
require any cooking at all. A little bit of proper preparation goes along way,
and if you’re the planning type and not the last minute frantic type then this
dish will be a surefire hit for you.
Scallop
Ceviche is something that takes little to no time to whip together and always
leaves the crowd asking for more.
Bust
out some this weekend over a few cold drinks and some loud music, poolside.
You
know that’s where we are right now on the open seas…
Enjoy!
(Click Read More for the entire recipe)
Ingredients:
1
lb Bay Scallops (washed and tough part removed)
2
medium Green Tomatoes (diced small)
2
medium Shallots (diced small)
1
large Jalapeno (minced)
1/3
cup Lime Juice
¾
cup Orange Juice
½
tsp Kosher Salt
Cold
Glass Bowl (Place in fridge before starting to cut up the ingredients)
1
bunch Cilantro (washed, stems removed and chopped fine)
1
– 2 large Haas Avocados
Directions:
Toss all the ingredients together in
the cold glass bowl, cover
and chill, stirring occasionally, 4 to 6 hours.
Add Kosher salt, fresh cracked pepper and chopped cilantro.
Top with sliced avocado.
Enjoy.
No comments:
Post a Comment