Tropical Beach Ceviche
Makes about 3 1/2 cups, serving 6 generously
as an appetizer
Recipe from Season 6 of Mexcio - One Plate at a Time
8 ounces sea scallops, cut crosswise into thin slices (you can use small bay scallops, too, and simply cut in them half)
1 cup fresh grapefruit juice
1 large Oaxacan pasilla chile, stemmed
OR 1 to 2 canned chipotle chiles en adobo
4 garlic cloves, unpeeled
2 tablespoons chopped piloncillo or brown sugar
2 cups diced tropical fruit (I like a mixture of mango, the large Mexican papaya and pineapple (but you can vary it depending on what's available)
1/2 small red onion, thinly sliced
About 1 cup peeled, diced jicama
1. Marinate the scallops. In a small non-reactive bowl (glass or stainless steel are best), combine the sliced (or cut) scallops and the grapefruit juice. Cover and refrigerate for about 45 minutes while you're putting together the remaining ingredients.
2. Prepare the flavoring. If using the Oaxacan pasilla chile, toast it on both sides in a small ungreased skillet over medium heat until the kitchen fills with its smoky aroma. Cover with hot tap water and allow to rehydrate for about 20 minutes. If using canned chipotle chiles, simply remove them from their canning liquid and place in a blender.
In a small skillet over medium heat, roast the garlic, turning regularly, until soft and blotchy black in spots, 10 to 15 minutes. Cool and peel.
Drain the scallops; measure 2/3 cup of the juice and discard the rest.
Drain the Oaxacan pasilla chile and place in the blender, along with the garlic, piloncillo (or brown sugar), reserved grapefruit juice marinade and 1 teaspoon salt. Blend until smooth. Pour in a bowl.
3. Finish the ceviche. To the flavoring, add the fruit, onion and optional jicama. Stir in the scallops. Taste and season with salt, usually about 1/2 teaspoon. You can refrigerate your ceviche for an hour or so before serving, or scoop it into small dishes or martini glasses and enjoy right away.