Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce

Ceviche is any combination of raw fish “cooked” by the citric acid from limes, lemons, oranges, etc. and is especially popular in South and Central America.  While this recipe is pesco-vegetarian, it is certainly worth a post.  I wasn’t able to try this at my mom’s party this past Saturday, but this appetizer has been a family favorite for years.  So please heed my ex-omnivorous advice and make this dish.  You will be always delighted and never disappointed by this one.  The flavors are bright, rich, and delicate all at the same time.

*Note: must be made 24 hours before eating.

Bay Scallop Ceviche w/ Blackened Tomatillo-Truffle Sauce

(Serve 12 Hors D’Oeuvres portions)

Blackened Tomatillo-Truffle Sauce

3 tbsp extra virgin olive oil

1/2 pound fresh tomatillos, husks removed and rinses

1/2 pound ripe plum tomatoes

1 red onion, quartered and unpeeled

1 jalapeno chile

4 cachucha chiles

1 bunch fresh cilantro leaves

1/2 cup fresh lime juice

3 tbsp truffle oil

sea salt and freshly ground black pepper, to taste

1. In a large skillet, heat 1 tbsp of the olive oil over medium-high heat.  Add the tomatillos, tomatoes, onion, jalepeno, and cachuchas.  Cook, tossing frequently, until the skins are blackened.  Remove from the pan and cool to room temperature.  Stir in the cilantro.  Place the mixture in a large food processor and pulse briefly until the vegetables are chopped but still chunky.

2. Combine the vegetable mixture with the lime juice, truffle oil, remaining 2 tbsp olive oil, salt, and pepper.  Taste for seasoning, cover, and refrigerate for up to 1 day.

Bay Scallop Ceviche

1 cup fresh lime juice

1/4 cup fresh orange juice

3 tbsp finely diced red onion

3 tbsp finely diced serrano chiles

1 tbsp kosher salt

1 pound fresh bay scallops (or sea scallops trimmed and quartered)

2 tablespoons crushed platain or Terra Chips, for garnish

1. In a nonreactive (stainless-steel, enameled, or glass) bowl, combine the lime juice, orange juice, onion, serrano chiles, and salt.  Add the bay scallops and toss to combine.  Cover and refrigerate for 24 hours.  Drain off and discard all liquid.

2. In a medium bowl, combine the marinated scallops with most of the Blackened Tomatillo-Truffle Sauce.  Cover and refrigerate 20 minutes to marinate.  When ready to serve, drain the scallops of excess liquid, and toss with the remaining Blackened Tomatillo-Truffle Sauce.  Adjust the seasoning, adding salt and pepper as necessary.  Divide the ceviche among soup spoons laid on a platter.  Sprinkle with crushed plantain chips just before serving.