Sea Scallops Ceviche with Cranberries, Jalapeno, and Lime
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 lb sea scallops, sliced into rounds about 1/4-inch thick
1/4 cup lime juice (the juice of one lime)
2 tsp finely grated lime zest (the zest of one lime)
1/3 cup cranberries (about 2 oz)
1 serrano chile, minced (you may only need half of a large chile)
1 jalapeno pepper, minced
2 Tbsp pineapple, brunoise
2 Tbsp chives, minced
1 Tbsp red onions, minced
2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
Chive blossoms, picked
Fino Verde (small whole basil leaves), picked- or larger leaves cut in chiffonade
Instructions:
In a large bowl, toss the scallops with the lime juice and zest to start the curing. Mix well. With a very sharp knife, slice the cranberries into thin rounds, like small coins. Set half the sliced cranberries aside for a garnish when serving. Cut the Serrano chili in half crosswise, and using a wooden skewer, pick out the seeds. Cut the seeded chili crosswise into very thin slices, or rings.
Add the remaining cranberries, the Serrano chili, jalapeno, pineapple, chives, red onion, olive oil and salt to the scallops and stir to combine.
To serve, using tongs or folk, lift the scallops from the dressing and divide them among four plates, placing the slices flat. Scatter the reserved cranberries around the scallops. Spoon the juice and any dressing remaining in the bowl over the scallops and cranberries. Garnish each plate with a chive blossom and basil leaves. Serve immediately.
Serves 4.
Recipe by Parke Ulrich, executive chef at Waterbar.