Subj : 6/28 Nat Ceviche Day 4
To   : All
From : Dave Drum
Date : Thu Jun 27 2024 06:13 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lima Zima Scallop Ceviche
Categories: Vegetables, Seafood, Chilies, Citrus, Herbs
     Yield: 4 Servings

    16    Zima(r) tomatoes
     4 c  Water
     8 lg Scallops
   1/2 c  Freshly shucked corn kernels
   1/4 tb Fine chopped Habanero pepper
     2    Limes; juiced
     1 tb Rough cracked unsalted corn
          - nuts
     2 tb Chopped cilantro
   2/3 c  Very thin sliced red onion
   1/4 c  + 1 ts kosher salt

 In a large bowl, stir water and kosher salt together to
 dissolve. Submerge scallops in the salt-water mixture
 and add a few ice cubes. Ensure that the scallops
 completely submerged in the water. Set aside for 12
 minutes.

 In a medium sized skillet, bring water to a boil, making
 sure it is deep enough to cover freshly shucked corn
 kernels. Add corn kernels to simmering water and blanch
 for 3 minutes. Drain and discard water from blanched
 corn and immediately submerge in ice water to stop
 cooking.

 In a shallow dish with a lip, slice Zima tomatoes about
 1/4" thick and arrange in a single layer. Evenly
 sprinkle sliced red onion on top of the tomatoes. Evenly
 sprinkle kosher salt on top of onions and tomatoes. Set
 aside for 10 minutes. Pour lime juice evenly over tomato
 mixture. Evenly sprinkle chopped habanero pepper over
 top. Add corn kernels and gently stir mixture to
 combine. Set aside for 5 minutes.

 Meanwhile, drain and discard salt water from reserved
 scallops and pat dry with paper towel. With a sharp
 knife, slice each scallop into 4 thin slices across the
 grain. Divide the scallop slices evenly between 4
 service plates and arrange in a single layer of each
 dish. Evenly distribute the cured tomato and onion
 mixture on top of each plate of scallops. Evenly
 sprinkle chopped cilantro on top of the cured tomato and
 onion mixture and refrigerate for 20 minutes exactly.

 Remove plates from refrigerator and sprinkle cracked
 corn nuts evenly on top of dishes. Serve immediately.

 A Roger Mooking creation! June 2015

 RECIPE FROM: https://blog.sunsetgrown.com

 Uncle Dirty Dave's Archives

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