Scallop Ceviche Salad: The summer dish

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While a stove isn't required, this recipe does require some knife work to prepare. Scallops, left, should be thinly sliced, as should, on plate, clockwise from bottom, hearts of palm, scallions, chives, and, in center, fennel. Chopped into small dice are shallots, mango and red bell pepper.
MPN/Courtesy photoPut scallops and sliced and diced ingredients in nonreactive bowl with lemon and lime juice. Cover with plastic wrap and let marinate for at least one hour.
Jeff Cala says this Scallop Ceviche Salad is the perfect summer dish. Cala is executive chef and co-owner of the Serenitee Restaurant Group, which includes Latitude 43 and Alchemy in Gloucester, Cala's in Manchester, and Maggie's Farm in Middleton.
MPN/Courtesy photo Put cooked rice in the ring mold, and pack tight. Add scallop ceviche on top, pack tight again. Top ceviche with micro greens, and garnish with jalapeños.
MPN/Courtesy photo The Scallop Ceviche Salad is plated with avocado and wonton crackers.
MPN/Courtesy photo Remove ring and top ceviche with micro greens, and garnish with jalapeños.
MPN/Courtesy photo Cala puts scallops and sliced and diced ingredients in a bowl with lemon juice and lime juice. Cover the bowl with plastic wrap and let it marinate for at least an hour.
MPN/Courtesy photo MPN/Courtesy photo While a stove isn't required, this recipe requires some knife work to prepare. Thinly sliced are, clockwise from bottom, hearts of palm, scallions, chives, and, in center, fennel. Chopped into small dice, clockwise from top, are shallots, mango and red bell pepper.

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August 29, 2012

Scallop Ceviche Salad: The summer dish

By Times Staff Gloucester Daily Times The Gloucester Daily Times Wed Aug 29, 2012, 12:19 PM EDT

Jeff Cala’s restaurant, Latitude 43, is located right on the water’s edge in Gloucester, and he prefers to use what are commonly referred to as “day trip” ingredients.

“Day trip” is a reference to the freshness of the scallops, and seafood in general. Essentially, this means that the seafood is as fresh as it can be — taken from the water less than 24 hours before being prepared.

Cala’s recipe for scallop ceviche is best enjoyed on a nice summer day because of the bright, refreshing flavors. Ceviche is best made with the freshest ingredients. Do not be afraid to make it yourself, but be sure what you buy is fresh.

A ceviche is prepared by marinating raw fish in citrus juices such as lemon or lime and is very popular in the coastal regions of Central and South America. The acids in the lemon and lime juice actually cook the scallops so it is important to make sure they are thoroughly marinated for at least an hour.

With a simple ring mold you can achieve a high-class presentation to go along with this delicious dish, which is a surefire method to impress your guests, says Cala. Crispy wontons are plated with the salad and can even replace your fork and knife to scoop up the salad. You will want all of the flavors that come from the micro greens garnished on top, the rice on the bottom and the avocado puree on the side.

“You can do ceviche with anything you want, lobster, crab, shrimp, octopus or a combination,” says Cala. “This is the summer dish,” Cala emphasizes.

Scallop Ceviche Salad

Ingredients

3 10/20 Scallops (this refers to how many are in a pound)

1 cup white sushi rice

1 tablespoon lemon juice

1 teaspoon lime juice

1 tablespoon scallions

1 tablespoon chives

1 tablespoon shallots

1/4 cup mangos, chopped

1 tablespoon red bell pepper

pinch of shaved fennel

pinch of hearts of palm

2 tablespoons avocado emulsion (avocado and lemon juice puree)

Wonton crackers

micro greens

1 jalapeño pepper

Note: For presentation, you will also need a ring mold, available at most kitchen stores.

Instructions

1. Slice scallops paper thin. Marinate scallops in a bowl with lemon juice, lime juice, scallions, chives, shallots, mango, bell pepper, fennel, and hearts of palm. Cover the bowl with plastic wrap and let it sit for at least an hour.

2. Put cooked rice in the ring mold, and pack tight.

3. Add scallop ceviche on top, pack tight again.

4. Top ceviche with micro greens, and garnish with jalapeños.

Plate with avocado and wonton crackers. ¢¢¢

Recipe courtesy of Jeff Cala, executive chef and co-owner, Latitude 43, Gloucester, MA, 2012.