In Xo Sauce
Versions of ceviche, pronounced (suh-vee-chee), exist in Latin and Philippine cuisine. Lemons and limes are most commonly used.
Recipe Type: Appetizer Recipe Yield: 4 Servings
- 4 Thai chilies, seeded and sliced
- 1 Ontario greenhouse red bell pepper,roasted, peeled, seeded and finely diced*
- 4 cloves garlic, halved
- 1 shallot, chopped
- 1 ½ inch (4 cm) fresh ginger, sliced
- 1 tbsp. (15 ml) white vinegar
- ½ tsp. (3 g) grated lime zest
- 1 tbsp. (15 g) minced coriander
- 1 ½ tbsp. (23 ml) sesame oil
- ½ tsp. (3 g) salt
- ½ tsp. (3 g) roasted white sesame seeds
- 4 tsp. (20 ml) lime juice
- ½ tsp. (3 ml) bell pepper chili sauce
- ¼ tsp. (2 g) fresh ground pepper
- ¼ tsp. (2 ml) sesame oil
- ¾ inch (2 cm) fresh young ginger root, sliced thin
- 4 large fresh scallops
- 1 tbsp. (15 ml) xo sauce
- ½ Ontario greenhouse seedless cucumber, sliced thin in disks
- Grind the chilies, garlic, shallot, ginger and roasted bell pepper into a coarse paste.
- Transfer to a bowl. Stir in the remaining ingredients and mix well.
- In a bowl, combine the lime juice, bell pepper chili sauce, salt, pepper, sesame oil and ginger. Mix well.
- Cut each scallop horizontally into 3 thin disks. Marinate with the cucumber, lime juice and chili mix for 15 minutes.
- Serve the scallop and cucumber disks, topped with ¼ tsp. (3 ml) XO sake and some strands of ginger and bell pepper from the marinade.