Recipe by Chef Ric Orlando at the Martha’s Vineyard Food and Wine Festival
Recently, I had the pleasure of attending the Martha’s Vineyard Food and Wine Festival, where wineries from across the nation and restaurants from Boston and Martha’s Vineyard converged to showcase their best pours and dishes. One of the demonstrations for the public was by Chef Ric Orlando, Food Network Chopped Champion and Chef and Owner of New World Home Cooking Cafe and New World Catering in Saugerties-Woodstock, NY.
Chef Orlando’s demo was “Seafood in the Raw” and one of the recipes he shared was this Scallop Ceviche. A ceviche is a seafood salad that had been in a marinade with a high acid count that actually cooks the raw fish, but leaves the texture supple and tender. While ceviches are traditionally enjoyed more in the summer, this is still a great recipe to add to your arsenal whenever you need a refreshing and quick dish. Using some fresh, seasonal citrus such as limes, lemons, oranges or even grapefruit will make this ceviche a one of a kind. Want to make it even more flavorful? Zest some citrus rind into the ceviche to infuse it with flavor and specks of color all over!
Connect with Chef Ric Orlando on his website: http://ricorlando.com/
Check out the Martha’s Vineyard Food and Wine Festival: http://www.mvfoodandwine.com/
Photo: Marnely Rodriguez
Marnely Rodriguez, author of the food blog, Cooking with Books. A graduate of The Culinary Institute of America, has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. Currently residing in Santo Domingo, Dominican Republic where she is an endless search for Caribbean flavors, tropical fruits and gastronomic inspiration. Follow her on Twitter: @nella22
For more recipes from Marnely, follow me on Twitter (@MarcusCooks)
1 pound raw sea scallops, sliced into coins
1 cup fresh lime juice
1 clove garlic, minced super fine
1 fresh jalapeno chile, sliced thinly
1 medium each: red, yellow or green pepper, de-ribbed and finely diced
1 small red onion, diced
1 ripe tomato, diced
1 tablespoon kosher salt
Cracked black pepper
1/4 cup extra virgin olive oil
1/2 bunch cilantro with stems, chopped
- Place the sliced scallops in a cool bowl and add lime juice and a little salt.
- Allow to marinate for 30 to 40 minutes.
- Add everything else to the bowl and toss well.
- Cover with plastic wrap and store in refrigerator for as little as 4 hours and as long as 24 hours before serving.
- Serve over greens with lime wedges.
The consumption of raw or undercooked seafood or shellfish may increase your risk of food borne illness. Be sure to obtain your fresh fish from a trusted source.