Scallop Ceviche with Baked Plantains
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 lb fresh sea scallops, cut int 1/4″ pieces
3/4 cup lime juice
1/4 cup orange juice
1/4 cup minced onion
1/2 jalapeno, minced
1/2 red chile, minced
1/2 cup finely chopped mango
1 tsp. kosher salt
1/4 cup cilantro, chopped
1 avocado, finely chopped
1 tbsp. olive oil
Plantain Chips:
2 plantains cut into very thin slices
2 tbsp. olive oil
1/2 tsp. Madras curry powder
1 tsp. kosher salt
Instructions:
In an 8″ x 8″ dish, stir together scallops through next 7 items (kosher salt). Cover with plastic wrap and refrigerate for 3 to 4 hours.
Preheat oven to 400º.
In a bowl, toss plantain chips with olive oil, curry powder and salt. Place chips on a single layer onto two baking sheets. Bake for 8 minutes then turn the chips over. Bake for another 6 minutes.
When ready to serve the ceviche, drain the liquid from the scallops. Stir in cilantro, olive oil and avocado. Serve with plantain chips.
From fooddonelight.com