These drunken scallops from Martin Morales' cookbook, Ceviche: Peruvian Kitchen ($30), get the usual acidic treatment associated with ceviche, a.k.a., a healthy splash of lime juice.
But this sashimi of sorts is also topped with sweet pomegranate seeds and pisco (which makes us feel like it's somehow even more Peruvian). A little bit of diced chile adds heat.
Make sure to prepare the dish right before serving so it's as fresh as possible. Delicate, bracing and beautiful, it truly is the perfect no-cook summer dish.
Conchas Borrachas (Drunken Scallops)
Recipe adapted from "Ceviche: Peruvian Kitchen" by Martin Morales
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
For the Cilantro Oil:
½ cup packed cilantro, leaves and stalks
½ cup vegetable oil
For the Ceviche:
12 sea scallops, each cut horizontally into 3 thin slices
2 limes, cut in half
¼ cup pomegranate seeds
2 tablespoons diced aji chile or Fresno chile
2 tablespoons pisco
¼ cup cilantro oil
Small handful micro cilantro or freshly torn cilantro leaves
Sea salt, to taste
1. Make the cilantro oil: In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes. Transfer to a blender and blend until smooth. Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
2. Make the ceviche: Divide the slices of scallop among 4 plates. Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile. top each place with a drizzle of the cilantro oil and a few splashes of pisco. Garnish with cilantro and serve immediately.
*This article was originally published on 06/03/2014 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.
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