Wednesday, July 18, 2012

Summer Ceviche

I love entering contests over at Kitchen Play. It's pretty simple. Recreate one of the dishes posted on the menu (with whatever modifications you want to make) and post about it. Then go back and comment on the site with a link to your post.

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

Summer Ceviche

1/4 medium onion, diced
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.