Ceviche is just seafood marinated in freshly squeezed citrus juice. The fresh citrus acid actually cures the seafood in the similar way as salt cures ham or Lox. Peru claims the birthplace of Ceviche but Ecuador, Panama and Mexico inspired many unique preparations. My version is inspired by the fresh, local ingredients on Bleecker Street in Greenwich Village. Fresh, sweet scallops pair perfectly with spicy chili oil and the thin radish adds that crunch! It’s a delicious way to spend a sunny summer afternoon at home.
Friday Night In!: Chad Carns invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!
SCALLOP CEVICHE HOT CHILI OIL
INGREDIENTS
1 chili, thinly sliced
2 T peanut oil
6 large scallops, cut into 1/4-inch slices
1 t sugar
2 T lime juice
1 t sea salt
1 t black pepper
1 t lime zest
1 radish, thinly sliced
1 T scallions, thinly sliced
Directions: Gently cook chili in peanut oil on medium-low heat for 5 minutes. Spread scallops out on a serving platter. Mix sugar and lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.
Wine Pairing: Sauvignon Blanc, France
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