1789 SCALLOP MARGARITA WITH TEQUILA ICE
(Serves 6)
1 cup tequila ice
1 cup sugar
1 cup water
1 ½ cups freshly squeezed lime juice
1 Tablespoon lime zest
½ oz tequila
1 ounce ancho chili paste
2 ancho chilis
1 cup orange juice
2 seedless oranges, sectioned
kosher salt
freshly ground black pepper
1 pound fresh, dry scallops, cut into ½ inch chunks
1 small red onion, julienned
½ bunch cilantro, leaves picked and kept covered with a damp cloth
1 jalapeno chili, seeds removed and finely julienned
1 poblano chili, roasted, peeled, seeds removed and julienned
1 avocado, cut into cubes
2 scallions, chopped
1 cup freshly squeezed lime juice
1 cup of the best extra virgin olive oil you have. (I use Tuscan Laudemio)
1 cup sour cream
3 limes, 2 cut into 6 slit rounds, the rest for squeezing
tortilla chips
6 martini or margarita glasses
This scallop ceviche is very easy to make. There are only two small projects to complete the day before:
Tequila Ice: (Actually a granitas) Combine the sugar and water in a small heavy based sauce pan. Bring to a boil. Remove from the heat and add the lime juice, zest and tequila. Stir well and pour into a flat container the proper size to allow for a layer of liquid about ¾ inch thick. Put into the freezer and allow at least 6 hours for it to be well iced. Pass a fork throughout the ice about every hour to loosen the mixture and help create the ice flakes.
Ancho chili puree: Take a couple of ancho chilis, remove the stem and seeds and cover them with orange juice in a sauce pan. Heat gently until the chilis are soft. Set aside until cool enough to handle. Puree all in a blender and pass through a sieve. Mix the orange sections with 1 tablespoon of the ancho puree, 2 ounces of the olive oil, salt and pepper. Keep covered in the refrigerator. The extra ancho puree can be frozen in small packets for later use.
Mise en place is the key to the rest of this quick dish. One hour before serving, toss the diced scallops, ½ of the red onion, a few sprigs of cilantro and a few slivers of jalapeno together with 1 cup of the lime juice. Cover and keep in the refrigerator. Give it a toss every twenty minutes to make sure the scallops are being evenly marinated with the lime juice.
During that hour, prepare all of your ingredients as listed above. Also, prepare your margarita glasses by rubbing the edge of each glass with lime juice and then placing each glass upside down into a plate of kosher salt.
After 45 minutes or so, check your scallops for doneness by tasting a piece and seeing if it is too your liking. Keep them in the lime juice longer if they are underdone or marinate them less the next time if they are overdone. When ready, drain the lime juice from the scallops and pick out the onion, cilantro and jalapeno. Place the scallops into a large bowl and add the poblano chili, jalapeno, red onion, scallion, cilantro, avocado, salt and pepper. Add 4 ounces of the olive oil and a squeeze of fresh lime juice. Mix gently and taste for acid/fat balance and adjust with more oil or lime juice or salt and pepper if necesssary.
To arrange: Separate the scallop mixture into six even portions. Place half of each portion in the bottom of each glass, spread a tablespoonful of sour cream over the scallops, followed by some marinated orange sections and then the rest of the portion of scallops. Top with a small scoop of tequila ice and place a lime round on the edge of each glass.
Serve with tortilla chips on the side.
