Happy French Friday! We’re back to fish this week, and also back to me having to make a dish for myself. The only shellfish that gets eaten by everyone around here is crab, and Winter Ceviche features scallops.
Luckily, Winter Ceviche was easy to scale down for one and pretty quick to make. Most of the preparation time was spent letting the scallops marinate in a mix of lemon, lime, and mango juices.
This recipe has an interesting mix of ingredients and flavors. I already mentioned the citrus-mango marinade. Once the scallops are done marinating, they are served atop a bed of fresh tarragon leaves lightly drizzled with olive oil. Next, halved grapes are strewn on top after a quick dip in the marinade. Finally, the whole thing is topped with thinly sliced shallots that had been marinating in a mix of sherry vinegar and sea salt.
I enjoyed eating Winter Ceviche. The mix of flavors was unusual, but delicious. It was very refreshing and almost summery, which was great in the middle of winter. I doubt I will make this again since I’m the only one who will eat it, but it was good.
I will be out of town this weekend without wi-fi (the horror!), so I won’t be reading blogs or able to monitor my comments. I have a fun weekend planned with friends and family back in my home town of Seattle.
This post participates in French Fridays with Dorie, an online cooking group cooking our way through Dorie Greenspan’s wonderful book, Around My French Table.
Have a wonderful weekend!
From Scratch 
Yes, it was nice to have summer flavors in the winter.
It’s nice to know that this can be pared down to just a single portion. I might give it a whirl. I like the little sherbert dish and plate you served it in. A lovely presentation and a very nice treat for yourself.
Probably not a repeat for us either. I’m happy that we did it, and it gave me lots of ideas for adding mango/citrus flavors with seafood again, but not in this particular recipe.
Hope that you survive your WiFi free week:-)
Looks beautiful, Karen! we thought it was lovely!
Enjoy Seattle ! So fun to hear that you did like this and from your pretty presentation it is easy to see why. I did make it through testing a sliver but am simply not a fan of raw seafood. I agree with you about how it was like a little slice of summer. A much needed slice of summer…..
Your winter ceviche looks very good, love the presentation. Enjoy your time with your family.
Your Ceviche looks quite pretty! I did a make up, because I just can’t do raw fish! Nice that everyone seems to have enjoyed it!
I enjoyed this one and liked that it scaled down easily (I made a half recipe). I am intrigued to play around with different fish, herbs and fruit when I make it again. I hope you had a great weekend. I LOVE Seattle.
I hope you enjoyed your time away! (Love, love, love Seattle).
I wonder how this would be with crab? Sounds kind of tasty…