Monday, 22 June 2015

Summer Supper: Tequila Scallop & Avocado Ceviche

Because the weather's been so kind to us lately, minus the odd shower, I've well and truly replaced all those hearty stews and carb-rich dinners with lots of light, summery dishes.

Barbecues are always welcome at this time of year, but for me it's all about fresh herbs, plenty of veg, a generous squeeze of citrus, and simply cooked meats and fish... Preferably with an ice cold margarita.

Yesterday marked the longest day of the year, and not gallivanting off to Stonehenge with the Druids, I thought I'd celebrate by rustling up some sort of solstice feast.

I had fish in mind, and it needed to encapsulate all of the above - including the margarita too - so after flicking through some cookbooks, I arrived at ceviche... And you can't cook fish any simpler than not cooking it at all (don't worry, the citrus does the job for you).

Popular in South America, ceviche is made up of raw fish, cured in either lemon or lime juices, spiced with chillies, and pimped out with coriander and whatever else takes your fancy.

Here, I've used some fleshy scallops, and steered more towards Mexico in using tequila as well as lime juice, chillies, tomatoes, a pinch of smoked paprika and an avocado. 

To make a meal out of it - because essentially a boozy raw fish salad will not fill you up alone - I partnered it with a pineapple salsa, taco shells, refried beans and some Monteray Jack cheese. The only thing that was missing was a Mariachi Band!

And if you want wine matches, then a couple of our previous posts include ceviche recommendations; Jo suggested The Society's Ruppertsberg, and I was informed that Greywacke's 2014 Sauvignon Blanc works wonderfully with dishes like this, particularly ones with creamy avocado.

So here it goes; let us know if you make it!


Tequila Scallop & Avocado Ceviche
(serves 2)

Ingredients

  • 6 of the freshest scallops you can find, diced
  • 30ml tequila
  • 30ml freshly squeezed lime juice
  • 1 shallot, finely chopped
  • 1/2 red chilli, finely chopped
  • 4 cherry tomatoes, seeds removed and diced
  • 1/5 cucumber, deseeded and diced
  • 1 small avocado, diced
  • A handful of coriander, roughly chopped
  • A pinch of smoked paprika


Method

  1. Prepare all your ingredients; aim to get your tomatoes, cucumber and avocado the same size, with your scallops slightly chunkier. 
  2. Mix together the tequila and lime juice, then pour over the diced scallops, shuffling them around so that they get evenly coated. Leave to stand for 10 minutes. 
  3. Add in all the other ingredients, toss to combine, and let the flavors infuse for a further 10 minutes.
  4. Serve with tacos, tortillas, toasts… Enjoy!

No comments:

Post a Comment