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!