Peruvian-Japanese Scallop Ceviche

Ceviche has existed in Peru since the Incas. However, many upper class Peruvians preferred meat to fish until the Japanese immigrants of the 20th century began opening seafood centered restaurants that inspired a resurgence love of fish and consequently the development of the ceviche we know today. Here, Emeril pays homage to these traditions with a Japanese flavored ceviche.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1 cup	237ml	Rice wine vinegar
2 teaspoons	10ml	Minced takanotsume chile - plus
1		Takanotsume chile - julienned
		= (or other hot red chile)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Mirin
1 lb	454g / 16oz	Fresh sushi-grade sea scallops - sliced crosswise
		Into rounds as thinly as possible
2 teaspoons	10ml	Finely-chopped green onions
1 teaspoon	5ml	Toasted black sesame seeds
1 cup	237ml	Thinly-sliced peeled seeded cucumber
2 tablespoons	30ml	Soy sauce

Recipe Instructions

Combine the rice vinegar, minced chiles, salt, and mirin in a glass bowl. Add the sliced scallops and toss to coat. Cover and refrigerate for 30 minutes. Add the green onion and sesame seeds, gently stirring to mix.

Arrange the cucumber slices on each of 4 plates. Spoon the scallop mixture on top of the cucumbers and garnish with the julienned chiles. Drizzle with soy sauce and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F32) - from the TV FOOD NETWORK

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