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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.

asked by LisaD 6 months ago
6 answers 265 views
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ChefJune

June is a trusted source on General Cooking.

added 6 months ago

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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added 6 months ago

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.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 6 months ago

that sounds really tasty.

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QueenSashy

QueenSashy is a trusted home cook.

added 6 months ago

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).

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added 6 months ago

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.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 6 months ago

@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).

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