Scallop Ceviche

With Christian Collins

Christian Collins adds a couple of twists in this recipe with addition of finely diced avocados and garnishes the final dish with orange zest. Many people are afraid of ceviche because you are using raw fish. As he explains, as long as you are using very fresh and clean seafood there is no reason to be wary of it. He makes this recipe regularly for himself and friends.

Ceviche is a very popular dish in Central and South America and is an old tradition, dating back to the earliest inhabitants. In what may have been the early form of ceviche, the Incas preserved fish with fruit juice, salt and chile peppers. Later the Spanish conquerors introduced what is now the modern version of ceviche when they brought limes to the Americas.

The basic ingredient for ceviche is raw fish, such as scallops, cut into bite-size pieces and marinated in the juice of an acidic fruit like lime or lemon. To this is added seasonings such as chile peppers. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, altering the structure of the proteins in the fish, making the fish more opaque and firm, just as if it had been cooked with heat.  This is done without changing its “raw” taste.

Is Ceviche Cooked?

According to common wisdom, the lime juice “cooks” the fish - partially or completely, depending on how long it is marinated. But the term “cook” is may not be the right way to look at it because citric acid won’t kill bacteria the way that heat does, so it’s important to start with the freshest, cleanest fish possible.

If you marinate the fish too long, it may seem tough and “overcooked”—and the citrus juices can overpower the flavor of the fish. Whatever type of fish you’re using, it’s recomended to cut it up into bite-size strips, because the increased surface area will make it easier for the citric acid to do its work. A flakier fillet, like flounder, snapper, or sole, or tender shellfish like scallops, may only need to marinate for about 15 minutes. Quarter-inch strips of a hearty and dense fish, like mahi mahi, could take closer to 50 minutes to an hour to properly “cook.”

Ingredients

5 large sea scallops
2 to 3 Serrano peppers, thinly sliced
3 tablespoons red onion, diced
½ cup tomatoes, diced (Campari or any fresh, sweet tomato will do)
½ cup avocado, diced
¼ cup fresh squeezed limejuice
¼ cup extra virgin olive oil
Salt and pepper to taste
Oran zest (for garnish)

Instructions

1. Slice raw scallops into 1/8 inch pieces.
2. Slice pepper into thin slivers.
3. Dice red onion, tomatoes and avocado.
4. Mix all of the above in a bowl and add olive oil and limejuice. Be sure that the scallops are all covered in the juice so that they can marinade properly. Salt and pepper to taste. Cover and let refrigerate for 20 to 30 minutes.

To serve, place in small serving spoons or dishes and sprinkle with orange zest. (I use a zesting plane.) Eat right away.

Recipe courtesy of Christian Collins, Sustenance, www.chefchristiancollins.com, 2011.

Born and raised in the oldest fishing port in the country, Gloucester,MA. Christian is an ambitious chef who is always striving to make people happy through the food he makes.  He recently was one of the top 3 contestants out of the original 23,000 applicants on Fox Television national TV show Masterchef. Christian has been in the industry for over five years and is now ready to branch out on his own bringing you inspired food with SUSTENANCE!

"Cooking to me is a journey through the senses, from finding the freshest ingredients, preparing them with the best techniques, and presenting them in the most exciting way possible!"  "Making people happy through food is the ultimate compliment. Knowing that i can create a lasting memory through someone's palate is what drives to be a chef."

From Masterchef website:

About Shipwreck Sea Stew

“I was nervous. I used a dungeness crab, which I had never used before for the dish because they're not native to Massachussetts. Seeing how they were in season in California, I needed to go with the freshest seafood I could find!”

Who was your first cooking inspiration?

As a boy, I would chop olives for my grandmother. I would take my time and get them all diced into perfect little squares and she would say, "You chop the olives better than I do! You could be a chef someday." I guess Nanny's intuition was right!
 
What is the first dish you ever mastered?

Braised short ribs. They are a two-day process, but taking this lesser cut of meat and working it into satisfying, savory goodness is gastronomic gratification.

What is your favorite thing to cook?

I don't have one favorite thing. Food is constantly evolving for me. I love cooking fresh veggies from the garden or a fresh fish that I caught. Having a connection to the food I make and eat is important. It's hard to do it every meal of every day but when you do, those are the food memories that last a lifetime.

What did you learn as a contestant on MASTERCHEF?

I learned to be myself, and follow my dreams no matter what. I'm constantly learning in the kitchen, and when you stop learning you stop being passionate. This is my purpose in life and I look forward to being a professional chef.