Mediterranean-style scallop ceviche with Morrocan oil
and avocado lime mousse
Chef de Cuisine Brian O'Connor
of Blueacre Seafood
Serves 4-6
Scallop Ceviche
2 lbs Alaskan Weathervane scallops (small dice)
4 limes, juiced
1 tbsp kosher salt
1/4 cup chives (sliced thinly)
1 cup cucumber diced (no seeds)
Procedure
Mix all ingredients in a bowl and cover. Let sit for 30 minutes to
three hours in the refrigerator, depending on how cooked you like your
scallops.
Moroccan Spice Oil
1 tbsp kosher salt
2 tbsp chopped garlic
2 tbsp lemon zest
1 shallot (diced)
2 tbsp coriander
1 tbsp cardamom seed
1 tbsp caraway
1 tbsp cayenne
1 tbsp cumin
1 tbsp fenugreek (Middle Eastern spice used in curries)
3 tbsp paprika
2 cups olive oil
Procedure
Toast all seeds and place them into a blender with the garlic, lemon
zest and oil. Puree until smooth. Reserve oil and pureed spices. Can
keep refrigerated for up to a month.
Avocado Lime Mousse
3 avocados
1 bunch cilantro
1 clove garlic
2 tbsp extra virgin olive oil
1 tsp kosher salt
2 limes (zested and juiced)
Procedure
Blend all ingredients until smooth, thick and silky
Brian won Best Appetizer with this recipe at Guest
Chef on the Waterfront 2010.
Blueacre Seafood
1700 7th Avenue
Seattle, WA 98101
206-659-0737
www.blueacreseafood.com |
