Home & Garden Insights

July 10, 2008

Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa

Filed under: Uncategorized — Tags: , , , , — homeandgardeninsights @ 8:16 pm

For ceviche
1/2 cup thinly sliced white onion
1 cup fresh orange juice
1 cup fresh lime juice
1 fresh jalapeño chile, sliced, including seeds
2 tablespoons kosher salt
24 medium sea scallops (1 1/4 lb), tough muscles removed from sides if necessary and scallops halved horizontally

For pasta cakes
6 oz black (squid ink) angel’s hair pasta
1 teaspoon extra-virgin olive oil
About 1 cup olive or vegetable oil

For cilantro salsa
1/2 cup minced white onion
1/2 cup chopped fresh cilantro
1/2 cup finely chopped fresh tomatillos
1/2 cup finely chopped tomato
1 tablespoon minced fresh jalapeño chile, including seeds
1 teaspoon kosher salt

Read about preparation.

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: