SAVOR CEVICHE
Let's make the most of these last few weeks of warm weather — here are some food and wine picks for the dwindling days of summer.
There's really no better time to enjoy ceviche. It's a light and healthy appetizer or, paired with other raw bar items, it makes for a great meal. Try our Legal Sea Foods recipe for Georges Bank Sea Scallops Ceviche. (We get our scallops from Georges Bank because they have a firm and sweet meat beyond compare.)
Many people like to avoid the crowds and visit the beach toward the end of the day. If you're looking for the perfect wine to enjoy while watching a late summer sunset on the beach, here's a recommendation from Sandy Block, a Master of Wine and head of our beverage program:
“I'd sip a light textured wine with a long evolving mineral finish, something with a saline element that reflects a connection to the ocean, such as the bone dry Domaine Zind-Humbrecht Herrenweg de Turckheim Riesling, 2014, from Alsace.”
So enjoy these last days of summer — cheers! GEORGES BANK SEA SCALLOPS CEVICHE 1 lb. dry-pack sea scallops 2 t. aji peruvian pepper paste (can be bought in Peruvian markets or Whole Foods) A c. fresh lime juice A c. red onion
1 t. jalapeno pepper Salt to taste 6 sprigs cilantro Plantain chips (for garnish) (Serves 4 as an appetizer.) Cut the scallops into
A-inch pieces and place in a bowl. Lightly salt the scallops and set aside in the refrigerator for 30 minutes.
Thinly slice red onions and soak in bowl of ice water for 30 minutes.
Remove seeds from fresh jalapeno pepper and finely mince.
After 30 minutes, drain the onions well and add to the bowl with the scallops. Squeeze lime juice onto scallops.
Add aji pepper puree and minced jalapeno pepper.
Mix all ingredients and season with additional salt if needed.
Divide ceviche between four scallop shells or small bowls.
Garnish with cilantro sprigs and plantain chips.