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Scallop Ceviche

SCALLOP CEVICHE
Serves 4
pairs with: MARQUES de CASA CONCHA CHARDONNAY
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Ingredients
  1. 1 lb. red potatoes, from Chiloé or local
  2. 4 tsp. Peruvian yellow chili paste
  3. 4 Tbsp. lemon juice
  4. 1 ½ Tbsp. corn or canola oil
  5. Salt
  6. ½ cups kernels cooked corn
  7. ½ Tbsp. chives, chopped
  8. ½ cup mayonnaise
  9. ½ red onion, very finely chopped
  10. ¼ cup red wine vinegar
  11. ½ Tbsp. sugar
  12. 8 radishes, small dice
  13. 1 Tbsp. cilantro
  14. 12 fresh scallops in their shells
  15. 1 avocado, sliced
  16. Black olives, pitted and quartered
Instructions
  1. Boil, peel, and mash potatoes with a fork. Mix with 3 tsp. chili paste, 1 Tbsp. lemon juice, oil, and salt to taste. Cover and let cool. For the filling, mix corn, chives, and mayonnaise; set aside. For the ceviche sauce, combine onion, vinegar, ½ Tbsp. salt, and sugar. Marinate for one hour.
  2. Drain and return onions to the bowl. Mix with 3 Tbsp. lemon juice, 1 tsp. yellow chili paste, radishes, and cilantro. One hour before serving, place scallops in their shells and cover with 1 Tbsp. radish sauce. To plate, use a small mold to shape the causa—alternate layers with avocado slices, corn mixture, and potatoes. Serve with scallops and garnish with yellow chili sauce and olives.
Notes
  1. Enjoy with Marques de Casa Concha Chardonnay!
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