Shrimp and Scallop ceviche
Father's Day calls for at least one special dish for the guy who helped bring you into this world, don't you think? No doubt you're thinking "cook-out" -- probably steak or burgers, which are America's favorite foods to throw on the grill -- so why not make it surf and turf by adding a cool seafood appetizer?
Ceviche is a popular Central and South American dish in which raw fish and/or seafood is "cooked" in a bath of citrus juice. I like it because: (1) it's incredibly easy to make (just dice and marinate); (2) it's impressive; and (3) it's absolutely delicious. This recipe comes from Kaya in the Strip District, where Son No. 3, a line cook, prepares it on a daily basis. He'll be making it for Dad on Sunday.
Note: Start with the freshest fish/seafood possible and cut the ingredients into an even chop or dice, so they marinate evenly. Serve within 3 hours, or it will get mushy.
1 pound peeled and deveined shrimp, poached and tails removed (21 to 25 count)
1/2 pound cleaned (adductor muscle removed) bay scallops, rinsed and patted dry with paper towel
6 to 9 limes, juice and zest
1 jalapeno cut into thin half moons
1/2 red bell pepper, small diced
1/2 red onion, thinly sliced
1/2 bunch cilantro, chopped
2 ripe avocados, sliced thin
3 green onions, thinly sliced
4 cups popped pop corn for garnish
Combine seafood with lime juice. Marinate a minimum of 10 minutes but no longer than 3 hours. Toss with sliced jalapeno, pepper, onion and cilantro. Season with salt and pepper. Taste, and adjust seasonings.
Divide sliced avocado on 8 small plates, bowls or sundae glasses (I used a martini glasses). Spoon ceviche on top and garnish with sliced green onions. Top with popcorn.
Serves 8 as an appetizer.
-- Benjamin Sloan, executive chef, Kaya
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.