Monday, April 30, 2012

ROTD: Scallop Ceviche

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…
(Click Read More for the entire recipe)

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

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.


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