Bay Scallop and Smoked Jalapeno Tequila Ceviche

Joined Mar 11, 2007
Smoked Jalapeno Tequila
2 cups of your favorite tequila
4 jalapenos, halved (not seeded)
2 cups wood chips, (hickory or mesquite, soaked in water)

2 lbs. bay scallops
2 green peppers, diced
2 red peppers, diced
1 red onion, diced
1 jicama, diced
3 roma tomatoes, diced
1/2 cup chopped cilantro
2 cups lime juice
1 cup lemon juice
1 cup orange juice
2 cups smoked jalepeno tequila
1 cup coconut milk
zest of 6 oranges
orange wedges
salt to taste



For the Smoked Jalapeno Tequila:

You can either smoke the jalapenos in a covered bbq or over an open flame. To smoke over an open flame, you will need a shallow pan with a perforated liner and a cover.
Line the pan with the chips and place over a medium flame.
When the chips begin to smoke, place the jalepenos in the perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes.
While the jalepenos are still hot, place in the tequila and cover. Allow the tequila to sit for 48 hours.
For the Ceviche:

Bring a large stockpot of salted water to a boil.
Add the scallops and blanch for no more than 1 minute.
Shock the scallops in an ice water immediately, then drain.
Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors.
Serve in a martini glass garnished with avocado, green onion and tortilla chips.
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