Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
I have never had ceviche before although I have heard of it. Being a huge fan of sushi the prospect of raw fish did not put me off at all. The thought of using it in a whole new way was exciting, and I decided that I wanted to do something different with it. Make it stand out. Make something thats not like anything I’ve had/seen/made before. So I looked around online and read loads of recipes using white fish, salmon, herbs, and then one caught my eye. Scallop and Peach Ceviche.
Scallops are quite a bizarre foodstuff if you look at them closely. They are round and white and particularly unexciting. The have a big orange foot and they are a little slimy. But if you have them cooked properly, with something on the side to adda a bit of zing, then they can be surprisingly fabulous. Soft and sweet and delicious. So, if they can be delicious cooked, why not raw in Ceviche? And the notion of the peaches intrigued me as well. Daring Cooks Challenge – both daring and challenging – here I come 🙂
As the scallops are cooked by the acid in the citrus juice, there is no actual cooking involved here. The scallops are sliced into thin circles, and mixed together with the salt, lime juice and zest, onion, peaches and tarragon. The mixture is then chilled and left to ‘cook’ for 20 mins or so.
I served mine with some toasted french loaf and it was delicious. Fresh and sweet and sour. The scallops were ‘cooked’ to perfection and their natural sweet flavour really came through and was complimented by the sweet peaches and tart lime. I was not overly convinced by the red onion – I find it very overpowering even so finely chopped, so if I had to make this again I would maybe use spring onion instead. But it was still delicious and I am now an official fan of Ceviche.
Scallop and Peach Ceviche
8 scallops, coral removed
3 limes, juice and zest only
1/3 red onion, very finely chopped
3 peaches, stone removed, chopped into small pieces
1 tbsp chopped fresh tarragon
Slice each scallop horizontally into three or four circles.
Place the scallop slices into a bowl with the salt, lime juice and zest, onion, peach and tarragon.
Stir until well combined, then cover with cling film and leave to marinade in the fridge for 20 minutes.
To serve, using a pastry cutter, cut circles out of the toasted walnut bread and place onto serving plates. Top with the scallop and peach ceviche.