ceviche with limited pantry

Hi, I live in Down East Maine where scallop season just began. YAY! But I'm going away for three months, my pantry is limited, and I'm trying not to buy new perishables. In addition to the scallops, I have a lot of lemons, one orange, one lime, a bottle of unsweetened lime juice, garlic, onion, and coconut milk. I do not have jalapeno but do have harissa and cayenne pepper. I can probably scare up a few leaves of cilantro in my garden. Let's hear what ideas you have.

LisaD
  • Posted by: LisaD
  • December 7, 2016
  • 1898 views
  • 6 Comments

6 Comments

QueenSashy
QueenSashy December 8, 2016
LisaD's description is mouthwatering and I would probably do the same. But you may want to invest in a couple of scallions, they will go beautifully with scallops (garlic and onion could be a bit overpowering).
 
LisaD
LisaD December 8, 2016
Yes, that's what I did--scallions/green onions. (Regional difference?) But remember, the question was about what I could do with what was on hand. Worked out great.
 
QueenSashy
QueenSashy December 8, 2016
@LisaD I totally did not realize that you are answering your own question, silly me :) I think you made a feast with what was on hand, I look forward to trying it out (asap).
 
LisaD
LisaD December 8, 2016
OK, fam, I went ahead and did this last night, using a blend of different recipes I found here and elsewhere. Marinated the scallops in a mixture of lemon/lime/orange. Reduced some coconut milk and added some thai red curry paste. Chopped a few green onions, including green parts. Scared up a few leaves of mint and cilantro from under the snow. (That was fun.) After 3 hours, I drained the citrus and tossed the scallops with a few tablespoons of the coconut reduction, then mixed in/garnished with green onion, mint, and cilantro. I would have liked a bit more heat and would add cayenne to the coconut reduction next time. (The curry paste was old and seems to have lost some of its fire.) It was yummy.
 
ChefJune
ChefJune December 8, 2016
that sounds really tasty.
 
ChefJune
ChefJune December 8, 2016
There is no hard and fast rule for ceviche. You have the acid you need in the lime and lemons. Heat is not de rigeur in ceviche, so add what you like of what you have. I never use cilantro, as I have "soapsuds syndrome." Always sub a mixture of flat-leaf parsley and mint.
 
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