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