Scallop Seviche Recipe

Scallop Seviche

by Susan Simon from the Nantucket holiday Table

Ingredients:

2 pounds bay scallops
1/4 cup packed coarsely chopped fresh citantro leaves, plus whole leaves for garnish
Grated zest and juice of 1 lime (1/3 CUP), PLUS 1 whole lime
1/3 cup very finely diced red bellpepper
1 teaspoon minced hot pepper such as scotch bonnet, habanero, or jalapeno
4 scallions, white and green parts, finely chopped
1 teaspoon salt
Popped popcorn

It's easier than you think to make the connection between the incomparable Nantucket Bay, Scallops and the quintessential South American preparation for raw fish, seviche. Nantucket whaling ships that plied southern oceans often put into South American ports to process their catch and take on supplies, so it's entirely possible that more than one Nantucketer sampled some sort of rawfish marinated in citrus and onions. Citrus on Nantucket? Joseph Farnham in his memoir, Boyhood Days in Nantucket, published in 19-14, writes, "Pickled limes brought in by ships returned from whaling voyages, were to be found in the small shops.... " I like to serve seviche Ecuadoran-style, with popcorn.

1. In a bowl, combine the scallops, chopped cilantro, lime zest and juice, bell pepper, hot pepper, scallions, and salt. Stir with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.

2. To serve, place the chilled seviche in a pretty serving dish. Decorate with the whole cilantro leaves. Use the sharp point of a paring knife to cut the lime in half with a jagged line, then remove a tiny slice from the ends so that the halves stand up. Fill with toothpicks for spearing the individual scallops. Put the popcorn in a bowl or basket near the seviche and show your guests how to eat a scallop with a few kernels of popcorn for a new taste and textural treat.

This and many other wonderful recipes may be found in
Susan Simon's the Nantucket Holiday Table from Chronicle Books