This is Part 2 of the Stonefruit Holiday Recipes
We do not get a lot of “cold” weather living in the desert, so I have a refreshing and easy holiday appetizer recipe for you to try. Light and oh so colorful, the Scallop Plum Ceviche is the indulgent dish that is perfect for starting the evening. Ceviche is a healthy South American seafood dish that originated in Peru. It is typically made from fresh raw fish and cured by the fresh citrus juices that go into the dish. The scallops are cooked in the acid of the citrus so you’re really not doing any of the cooking. Scallops themselves are tender and delicate, sweet and flavorful. The citrus juices give the dish a refreshing brightness, just enough to bring out the sweetness of the fish and the plum. It’s a pairing you would never have imagined, but a pairing that will truly delight family and friends.
INGREDIENTS
1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 plums, pitted and cut into 1/4- to 1/2-inch dice
1 teaspoons chopped fresh tarragon
1 teaspoon chopped fresh cilantro
1/4 cup freshly-squeezed lime juice
¼ cup freshly squeezed orange juice
1/2 teaspoon grated lime zest
Salt
Pinch cayenne pepper
DIRECTIONS
- In a bowl*, toss together scallops, plums, tarragon, cilantro, orange juice, lime juice, and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes. Taste and adjust seasoning.
*Use a nonreactive bowl. Reactive materials such as aluminum and unlined copper will react to foods with high acid content and will give the food a metallic taste. Use non-reactive material like glass, stainless steel, plastic or glaze-free ceramics
Written by Chef Dennis Hicks
