| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial2 |
4 |
servings |
INGREDIENTS
| 24 |
oz |
Sliced sea scallops |
| 1 |
|
Red bell pepper; small diced |
| 1 |
sm |
Red onion; minced |
| 3 |
|
Cloves garlic; chopped |
| 1 |
ts |
Chopped ginger |
|
|
Juice 1 lime |
|
|
Zest 1 lime |
|
|
Juice 1 lemon |
|
|
Zest 1 lemon |
| 2 |
tb |
Rice vinegar |
| 1/4 |
c |
Olive oil |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
|
|
Salt and pepper to taste |
| 8 |
lg |
Flour tortillas |
| 2 |
ts |
Cumin |
| 1 |
lg |
Dried ancho pepper; pulverized |
| 2 |
ts |
Kosher salt |
INSTRUCTIONS
SCALLOP CEVICHE
CUMIN BAKED TORTILLA CHIPS
For the ceviche, slice the scallops and place in a nonreactive bowl add
diced peppers and onions and mix. In a medium size bowl place garlic,
ginger, citrus juice, zest, and vinegar and mix. Slowly whisk in olive oil.
Season with chili powder, cumin, salt and pepper and mix. Refrigerate for
at least 6 hours or overnight.
For the tortilla chips, lightly grease a large sheet pan. Cut the tortillas
into 8 triangles. Lay out on the sheet pan. In a small bowl mix together
cumin, ancho pepper and salt. Sprinkle the spice mixture over the chips and
then place in a 375 degree oven. Bake 6-10 minutes or until golden brown.
Remove from the pan and cool. You may need to bake the chips in more than
one batch. Serve chips with chilled ceviche.
Converted by MC_Buster.
Per serving: 633 Calories (kcal); 25g Total Fat; (34% calories from fat);
14g Protein; 90g Carbohydrate; 0mg Cholesterol; 1638mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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