Friday, December 31, 2010 at 4:49 p.m.
Rodriguez proves, yet again, he's the ultimate ceviche creator
For you slackers who decided to throw impromptu New Year's Eve parties at the last possible minute, we've got an awesome recipe that's quick, easy to make, and totally appropriate for the holiday from the "Godfather of Nuevo Latino cuisine," Chef Doug Rodriguez.
Of course, if you change your mind about throwing said soiree, you can always take the crowd to De Rodriguez Ocean
to taste Rodriguez's creations, too. But we can't promise they'll be serving this yumminess up.
Scallop and Champagne Ceviche
1 ½ lbs. large sea scallops
Juice of 4 limes
½ cup Champagne
1 teaspoon honey
1 tablespoon sea salt
¼ cup pomegranate seeds
4 tablespoons yuzu
3 green onions, thinly sliced
2 Tbs. finely chopped tarragon
1 Tbs. finely chopped fresh cilantro
Directions: Set the scallops in a single layer on a parchment paper-lined baking sheet, cover with plastic wrap and freeze for about 1 hour, until very firm, but not frozen solid. Once frozen, remove scallops from the freezer and slice crosswise into very thin rounds. In a non-reactive bowl, toss the sliced scallops in the lime juice and salt. Cover and refrigerate for 1 hour. Before serving, add remaining ingredients and garnish with pomegranate seeds.