Ceviche of Spicy Scallops and Fish
Description
I took inspiration for this dish from a New York-based Central American restaurant that, sadly, is no longer open. Ceviche is essentially, marinated fish, and this recipe will appeal to those with a taste for spicy food. You could add more fresh chilli if you love extra spice. It's a perfect dish for nibbling at with drinks and cocktails, or to serve as an entree.
Wine Match: A dry riesling.
Method
Pat the fish and scallops dry and slice the fish into chunks about the same size of the scallops. Place in a steamer and steam for about 45 seconds to one minute to just cook through. Put aside in a bowl and refrigerate while you make the sauce.
Place the chilli, ginger, fish sauce, sugar, lime juice and coconut milk in a food processor and blend together well until smooth. Pour this over the fish and scallops and return to the refrigerator until needed.
Meanwhile, slice the red onion very finely and make the fresh shaved coconut (see below). About 15 minutes before serving, add the onion, coconut, coriander and spring onion to the marinating fish by scattering them over the surface. Finish by seasoning with salt and pepper to taste. Serve in small bowls or in coconut shells.
HOW TO MAKE SHAVED COCONUT
Choose a fresh coconut that is heavy with liquid when you shake it. Crack the coconut open by hitting it hard around the circumference with a hammer or cleeaver. It will split in two and the coconut water will run out. Do this over the sink as the coconut will suddenly disgorge the liquid. This water has little culinary use, although some people like to drink it chilled. Use a potato peeler to shave out thin strips of coconut.