"Fire and Ice" Ceviche with Bay Scallops

I originally posted this on my old blog site. I'm in the process of moving a few favorites to Coupons to Cupcakes.


Recipe: “Fire & Ice” Ceviche


Spicy ceviche on a bed of limon ice

Ceviche "Fire" Ingredients:

small pack of bay scallops

assorted peppers, including sweet italian and jalpeños

small red onion

handful of cilantro

pinch of sea salt

pinch of coarse ground pepper

juice of 3 clementines

juice of 3 key limes

juice of 2 lemons

lemon zest

Directions:

1. chop all peppers, onions, & cilantro

2. combine with the citrus juices,lemon zest, salt, & pepper in a bowl and set
aside

3. thaw and season the bay scallops with a little salt and pepper

4. grill the scallops for about 3 minutes on the George Foreman grill

5. mix in with the other ingredients in the bowl

optional: add a few drops of Tabasco sauce or use hotter peppers

Limon/lemon “Ice” Ingredients:
juice of approximately 5 lemons

juice of approximately 5+ key limes

approx. 3 tblsp sugar

approx. 1 cup water

Directions:

1. mix all ingredients in a shallow pan, such as a medium Tupperware FreezerMate

2. freeze uncoverd but use a fork to “flake” the ice every half hour or so

Assembly:
1. place the limon/lemon ice into the bottom of a bowl, sherbet dish, margarita
glass, etc.

2. add a few spoonfuls of the ceviche on top of the ice

3. garnish with lemon zest and cilantro