Bloody Mary Scallop Ceviche
By Ming Tsai
If you've ever eaten at a Korean restaurant, you’ve probably tasted kochu jang, a chile bean paste that packs more flavor in its pinkie than most condiments.
Today I’m using it in my master pair with one of the West’s top sauces, Worcestershire, another flavor monster. Together, they’re a force to be reckoned with, as you’ll see in today’s recipe: My Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.
2 cups V-8 or tomato juice
3 tablespoons kochu jang
2 tablespoons Worcestershire sauce
1/2 cup 1/4-inch-diced celery
1 shallot, minced
pinch celery salt
4 limes, 3 juiced, 1 reserved for garnish
Kosher salt and freshly ground black pepper to taste
1/2 pound fresh Bay scallops, foot removed, rinsed, drained (or use quartered sea scallops)
In a large bowl, combine V-8, kochu jang, Worcestershire sauce, celery, shallot, celery salt and lime juice. Check flavor and season, if necessary. Add scallops and stir to combine. Cover and place in fridge for 10 minutes. Serve in chilled martini glasses garnished with lime wedge.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
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