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Scallop Seviche
Scallop Seviche ~ Natures Super Foods
Seviche, which is often spelled ceviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus, instead of heat.
Seviche is easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party.
Ceviche will be quite beautiful on an elegant serving platter.
Line a large glass dish or individual serving cup (a wide mouthed martini glass makes an excellent impression) with a few lettuce leaves.
I like to use Butter lettuce leaves because of the silkiness.
Spoon in the ceviche and then garnish with one or more colorful ingredient such as thin rings of red onion, one-quarter of an avocado sliced and fanned, assorted bell peppers finely diced.
The possibilities are endless.
The chemical process that occurs when the acid of the citrus comes in contact with the seafood, is similar to what happens when fish is cooked over heat and the flesh becomes opaque and firm.
The preparation and consumption of seviche is practically a religion in parts of Mexico, Central and South America, and it seems as though there are as many varieties of seviche as people who eat it. Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's.
This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America.
The people became fascinated by the tempting flavors of exotic tropical scallop, prawns, fruits and vegetables.
From this fascination, many versions of Seviche were developed and the scallop recipe below is one of our favorites.
This so classy to serve at your next dinner party or BBQ!
Ingredients;
1/2 lb. bay or sea scallop, approximately 1/4"-thick rounds.
I find the smaller, the more flavorful the'll be.
3 Tbsp. finely chopped red onion.
1 med. jalapeņo chile pepper, seeds removed, finely chopped (wear plastic gloves when handling ;0).
Juice from 4 limes.
1/2 c. roughly chopped cilantro leaves.
1 sm. mango, peeled, pitted, and chopped.
Preparation; 1. In medium glass bowl, mix scallop, onion, pepper, and lime juice.
Cover and refrigerate at least 1 hour.
2. Remove mixture from refrigerator.
Drain juice and discard.
Mix in cilantro and mango.
Divide seviche into 4 portions and serve with Seafood or Chile sauce.
Makes 4 Servings.
Per Serving: 100 cal, 10 g pro, 14 g carb, 0.5 g fat, 0 g sat fat, 20 mg chol, 1 g fiber, 240 mg sodium
Prep Time: 15 minutes.
Chilling Time: At least 1 hour (up to a day).
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