Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado
As part of our celebration of Cinco de Quatro and Mayo, we present Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado as a first course. Ceviche is a traditional Mexican dish that people tend to love or hate. It is similar to sushi since it is not “cooked”. That is not entirely true. The acid of the citrus actually chemically “cooks” the fish. Cooking is the altering of a foods composition. Citric acid does this. Unlike traditional cooking, though, there is no heat. In fact, you want to keep this cold.
Ceviche can be made with most any kind of fish. For today, I chose scallops because they are naturally sweet and are great served cold (despite the problems it may cause some cartoon characters). Some fish can be a little tough. But, scallops just melt in your mouth. You don’t want to over-marinate them, though. That is when they become tough. If they sit for more than an hour, you can see the deterioration. over marinating is like over cooking. If you have ever had over cooked fish, you know how hard, rubbery, and unappealing it is.
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Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado makes a perfect light starter to a meal.
On a day like Cinco de Quatro, you don’t want dinner weighing you down. Otherwise, you may miss Cinco De mayo. There are countless versions of Ceviche. If you have a favorite fish, try that. In general, you want a hardier seafood. I don’t think a New England schrod would be the most enjoyable. Scallops are native to the gulf of Mexico and Magdalena bay. This makes them the perfect choice. So, toss back a couple margaritas and enjoy the bounty of the Mexican sea on Cinco de Quatro.
Top these babies off with crispy tortillas for a little crunch and an avocado puree. It’s like a sweet scallop salsa and guacamole explosion.
Salud!
Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado
Ingredients
- 8 oz Fresh sea or bay scallops
- 2 each Mandarin oranges
- 1 cup fine diced sweet onion
- 1 cup diced fresh tomato
- 1/2 cup fine died sweet peppers
- 1 Tbsp fine diced jalapeno
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh chives or scallions
- 3 Tbsp fresh squeezed lime juice
- 2 Tbsp Avocado oil
- 1 tsp ground cumin
- 1 each Avocado
- 1 Tbsp lime juice
- 1 each raw tortilla or flour tortilla Julienned
- Oil to fry tortillas
- Salt and pepper to taste
Instructions
- Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
- Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
- Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
- Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.