Scallop Ceviche with Yuzu, Jalapenos, and Cilantro

Scallop Ceviche


Yield: Serves 8


Ingredients:


16 large sea scallops
Juice and zest of 1 lime
½ c. yuzu juice
1 jalapeno
½ red bell pepper
½ yellow bell pepper
½ orange bell pepper
½ green bell pepper
1 bunch scallions
½ bunch cilantro
1 T raw local honey
4 blue corn tortillas
Canola oil
Kosher salt
Freshly ground black pepper


Procedure:


1. Look over, rinse, and finely dice scallops.


2. Finely dice all bell peppers.


3. Finely dice ½ the jalepeno, and grate the other half on a microplane.


4. Emincer scallions.


5. Finely chop cilantro.


6. Zest and juice the lime.


7. Combine all above ingredients with the T raw, local honey and the yuzu juice. Season to taste with kosher salt and freshly ground black pepper. Let sit at least one hour (or up to several hours) in the refrigerator.


8. Cut each tortilla, depending on the size, into approximately 6 triangles. Deep fry the triangles in 350 degree Fahrenheit oil until crispy, and drain on paper towels. This should be done shortly before service.


9. Plate the ceviche using a medium ring mold, and serve with a sprig of cilantro and the tortilla chips as garnish.