This month's menu is sponsored by Cutco. You know, knives.
It's not just about contest-winning. Okay, I like winning. But it's also about the inspiration. I've made things for those contests that I might not have made otherwise.
In this case, I made something that's not all that uncommon around here - ceviche. This is a slightly different twist, with radishes to add a little extra color and crunch
2 radishes, diced
1 large sea scallop, diced
6 shrimp, peeled, cleaned, diced
1/2 jalapeno pepper, diced
1 small tomato, diced
1/4 cup cilantro, chopped roughly
Juice of 1 lime
Tortilla chips for serving
Combine all the ingredients (except the tortilla chips, of course) in a small, nonreactive bowl. Refrigerate for at least an hour.
The seafood will change color and texture, "cooking" by the action of the acid in the lime juice. It will turn from a translucent color and soft texture, to opaque white with a firmer texture..
It's ready to serve as soon as it becomes opaque, but it can last a while in the refrigerator.
Serve with tortilla chips.