Scallop Ceviche

This is my first attempt at making ceviche. It always looked so amazing when Alton Brown makes it so I wanted to give it a try. It also helps that Ben really really really wanted to eat it and bought all the ingredients (in the off chance I might make it). Of course, since I had the ingredients in the fridge, I thought I should give it a try. The recipe is not hard so don't let the word ceviche scare you like it did me. Give it a try =)

Most of you know I don't usually measure when I cook, but since the proper amount of citrus is needed to cook the scallop, here is a breakdown of what I use, followed by the recipe. The recipe is adapted from epicurious.

Ingredients:
1 pound of scallops (either sea or bay scallops)
1 cup of cherry tomatoes, chopped
1/2 jalapeno pepper, seeded and minced (use more or less depending on how spicy you like it)
3/4 cup chopped fresh cilantro
2 stalks of scallions, diced
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 cup orange juice
salt to taste

1. You can use either Bay or Sea scallops, whatever is fresher that day. We bought sea scallops. Each scallop was thick so I sliced the scallop in half and then quartered the half (just make smaller pieces).


2. Chop the cilantro, scallions, jalapeno pepper and cherry tomatoes. Add it to the citrus and mix.



3. Add the citrus and herbs mixture to the scallops. Add salt to taste and mix.


4. Wrap the dish in plastic wrap and refrigerate for at least 2 hours before eating. Remember to store the ceviche in nonreactive bowl ( a bowl that won't react to the acid).


5. Taste the scallops to make sure it's to your liking and serve! Add fresh cilantro for garnish. Enjoy!

Asian Inspired Baked Fish

A dish that's healthy, flavorful and easy to make. What more could you want in an entree? The recipe is extremely easy.

1. Preheat the oven to 425 degrees. Clean the fish and make two diagonal slices on the largest part of the fish.


2. Make the sauce to put on the fish from 2 parts soy sauce, 1 part rice vinegar, 1 part sesame oil and a little dash of salt. You can make the sauce proportional to how big your fish is. Next, chop some garlic, scallions and ginger to put on the fish for even more flavor.


3. I like to line my pan with aluminum foil so the clean up is easy. Place the fish on the foil and pour on the sauce. Add the garlic scallion and ginger to both sides. Remember to put some in the belly of the fish.


4. I steamed the fish first so tented the fish in aluminum foil and baked it for 20 minutes (sorry there's no picture of the tented fish). Final product =)


5. Make some rice to eat with the fish. I always like to have vegetables with dinner so I stir fried some green beans. As always - add sriracha.