Mark ripped out some recipes from a magazine in the doctor’s office today. I think the mag is Shapely, but I can’t be sure. One of the recipes intrigued me:
Scallop, Pineapple, & Cranberry Ceviche with Toasted Chile Tortillas
3 tbsp olive oil
4 corn tortillas
Kosher salt
1/2 tsp ancho or chipotle chili powder
1 lime
1 lb large dry-packed sea scallops
1/4 cup finely diced fresh pineapple
3 tbsp chopped fresh cranberries
2 tbsp finely chopped jalapeño
3 tbsp finely chopped cilantro.
Mark and I don’t like scallops, though. I suppose I could sub shrimp; should I parcook it? Or maybe some fish? Worst case scenario, I could use some surimi, which might not be a bad choice, as I wouldn’t have to worry about the dangers inherent in raw fish.
Scallop, Pineapple, & Cranberry Ceviche with Toasted Chile Tortillas
3 tbsp olive oil
4 corn tortillas
Kosher salt
1/2 tsp ancho or chipotle chili powder
1 lime
1 lb large dry-packed sea scallops
1/4 cup finely diced fresh pineapple
3 tbsp chopped fresh cranberries
2 tbsp finely chopped jalapeño
3 tbsp finely chopped cilantro.
Mark and I don’t like scallops, though. I suppose I could sub shrimp; should I parcook it? Or maybe some fish? Worst case scenario, I could use some surimi, which might not be a bad choice, as I wouldn’t have to worry about the dangers inherent in raw fish.