Saigonnaise Scallop Ceviche

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

3-6 serrano chiles, minced
3 pounds bay or small scallops
1/4 cup fresh lemon juice
1 tsp. oil
1/4 cup chopped shallots
3-1/2 Tbsp. fish sauce
6 Tbsp. sugar
3 oz. fresh rau ram (an aromatic leaf), sliced paper-thin
3 oz. fresh basil, sliced hair-thin
3 Tbsp. fresh ginger, sliced hair-thin
1/3 cup ground unsalted dry-roasted peanuts
oil for deep frying

Garnish:
1/4 pound prawn crackers
lettuce leaves

Instructions:

Place the scallops in a non-corrosive bowl and marinate in lemon juice for 1/2 hour. Drain the scallops in a strainer over a bowl in the refrigerator for 2 hours. Pat-dry completely with paper towels.

Heat the oil in a non-stick skillet and add the shallots. Saute until browned. Blend the fish sauce with the sugar until it completely dissolves. Pour it over the scallops and add the rau ram, basil, ginger, peanuts, serrano chiles and fried shallots. Mix well and refrigerate until the dish is ready to serve.

Heat the oil in a saucepan and add the prawn crackers, one or two at a time, and fry until puffed, about 10 seconds. Line a serving dish with lettuce leaves and pour the scallops over the top. Arrange the fried prawn crackers around the edges.