Scallop Ceviche

We love having people over. While we try to entertain a little bit year round, we get our engines in full gear for the Spring. April marks the birthday month for Olivier (and I), as well as the promise of sunshine and Summer just around the bend.

Dinners at ours tend to involve at least one of the following: dancing, ping pong, and the hula hoop! Kids are always welcome and the only rules of the house are: come with an appetite, leave your shoes at the door and unwind!

2009 "after dinner entertainment"

Our latest guests were Danielle, Didier's cousin from New York, and her husband Steve. The 2 were in town celebrating their 25 years of marriage! Youthful and vibrant as ever, they embody 2 of my steadfast beliefs:

1. One can always be youthful and vibrant
2. One can always be happy and in love

While it was a casual dinner, served at the kitchen counter, I wanted to make them something I they had not had before. I opted for 1 of my South East Asian inspired "tour" menus of Scallop Ceviche with Coriander (Thai-ish), Pork and Shrimp Laab (Lao-ish), Chicken Satay, Gado Gado (Balinese-ish) with Basil/Mint Mango & Berry Salad for dessert (Didier took out my gluten free chocolate cup cakes for himself, and ended up sharing them with our guests, as well). I had the flu, so my taste buds were shot, but the meal was a success, nonetheless. The biggest hit, being my Scallop Ceviche, served in its shell. Danielle asked for the recipe, so here it is:

Scallop Ceviche Chez MOD

• Count 3 sea scallops per person (if serving as an appetizer)
• pinch of sea salt
• olive oil, to drizzle
• juice of  1/2 a lemon
• juice of  1/2 a lime
• 2 cloves garlic, chopped fine
• 1 spring onion (only the bulb and the light green part of the stem), chopped fine
• 1 bunch chopped cilantro, rough chopped, stems removed.
• 1 small chili, diced. Remove the seeds to lessen the 'heat', or leave them in, if you like it hot.
• soy sauce to taste

To prepare:

*Have your Fishmonger, remove the scallop from its shell, but have him give you the shells for serving

At home, slice the scallops into thin rounds. About 3-4 slices per scallop. Each slice should be about 2 mm thick

Spread the sliced scallops on a dish and sprinkle with sea salt

Squeeze the lemon and lime juice over them, then drizzle the olive oil. Use just enough to flavor the dish, but not drown the scallops.

Spinkle the garlic, chili and spring onion and top with cilantro. Cover with plastic film and refrigerate for at least an hour. The more it marinates, the stronger the flavor. I like to serve it within no more than 3 hours.

When ready to serve, scoop the scallops into the half shell (1 per person). Drizzle with the marinade and top with a 'Z' like splash of soy sauce.

We tend to eat this dish with chopsticks, but enjoy it as you wish!

A bientot xoxo