Honduran Scallop Ceviche by Douglas Rodriguez скачать в хорошем качестве

Honduran Scallop Ceviche by Douglas Rodriguez

Great Chefs of the Caribbean Episode 1: Appetizer For More Information: Go To: www.greatchefs.com Like us on facebook.com/greatchefs Follow us at: @GreatChefs Honduran Scallop Ceviche Douglas Rodriguez Aquarela, El San Juan Hotel San Juan, Puerto Rico Appetizer, Great Chefs of the World #101 This ceviche is quick and easy dish to prepare that speaks of the Caribbean. The sweetness of the scallops and coconut is balanced by the heat of the garnish. The fish sauce may be found in many markets, and in Asian groceries. Serves 4 Scallop Ceviche 2 pounds bay scallops 1 cup lime juice 1 teaspoon salt 2 cans coconut milk 3 ounces fresh ginger 2 tablespoons fish sauce (nam pla) 1 tablespoon sugar Garnish rock salt for serving 4 coconuts, halved 2 scallions, chopped 1 bunch chives, chopped 1 small onion, julienned 1 bunch cilantro, chopped 1 jalapeno pepper, seeded and chopped 8 fried plantain strips (optional) To make the ceviche: Place the scallops in a non-reactive bowl with the lime juice and salt. Marinate for 5 minutes. Strain scallops and set aside; add the marinade to a blender with the coconut milk, ginger, fish sauce, and sugar. Puree. Pour over the scallops again and refrigerate for at least 4 hours. To serve: Place a mound of rock salt on each serving plate. Place one coconut half on each mound to stabilize for service. Divide the scallops and marinade among the coconut shells. Surround the shells with crushed ice. Sprinkle with chopped garnish. Stand two fried plantain strips in the ceviche.