|
Ginger-Kiwi-Jicama Salsa
Chicken ‘Moo
Shu-quitos’
Grilled Shrimp and Corn Rice
‘Tamales’
Tropical Glazed-Black Vinegared Pork
Spare Ribs
Jasper White's Scallop & Maine Shrimp
Seviche with Ginger Kiwi
WINE NOTES
Michelob Ultra: A light lager beer with a smooth taste and
clean finish.
Basa Blanco: From Rueda, Spain (northern). 80% Verdejo, 51%
Sauvignon Blanc, 15% Viura. 100% stainless steel fermented. Light,
fresh, clean & crisp. |
|
Jasper White's
Scallop & Maine Shrimp Seviche with Ginger Kiwi Jicama Salsa
Serves 4
- 6 ounces medium sea scallops, sliced in
rounds about 1/4-inch thick
- 3 tablespoons freshly squeezed lime juice
(about 2 small limes)
- 6 ounces raw, peeled Maine shrimp (if using
larger shrimp, slice thinly)
- 1 1/2 cups Ginger Kiwi Jicama Salsa
- 4 leaves Bibb lettuce (tender, inner leaves
for cups)
- 2 kiwis, sliced for garnish
- 4 sprigs cilantro
- 4 scallop shells
- Green hot sauce (optional)
- Sea salt and freshly ground black pepper
Pick over the scallops for fragments of shell.
Remove the "strap" (the tough muscle on the side). Combine the
scallops with lime juice in a small glass bowl. Cover with plastic
wrap, making sure the scallops are submerged in the lime juice.
Refrigerate for 90 minutes. Pick over the shrimp for pieces of
shell. (If you are using large shrimp slice them on a bias about
1/4-inch thick.) Add the shrimp and Ginger Kiwi Jicama Salsa to the
scallops. Season lightly with sea salt. Re-cover with plastic wrap
and refrigerate for 90 more minutes. Check the seasoning before
serving and add salt, pepper and hot sauce according to taste. To
serve: set up 4 pasta bowls or similar bowls with crushed ice. Line
each scallop shell with a small cup of bibb lettuce and divide the
seviche, spooning it into the lettuce cups. Spoon extra juice over.
Place the shells on the iced bowls. Garnish with kiwi slices and
sprigs of cilantro.
Click Here for a
Printer Friendly version
|
