Neighborhood Kitchens

Chef Rich Garcia's Taylor Bay Scallops with Ceviche Sauce

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This simple, quick, and sure-to-please appetizer combines fresh local scallops with a refreshing ceviche sauce.
 

Ingredients

2 tsp. garlic
2 tsp. peeled ginger
4 tsp. chopped jalapeño
1 bunch cilantro
2 tsp. kosher salt
4 tsp. soy sauce
1 cup lemon juice
8 tsp. lime juice
6 raw scallops, shucked & cleaned
2 Tbs. micro celery

Directions

Prepare Ceviche Sauce
With a mortar and pestle, pound garlic until mashed.

Add ginger and continue pounding.

Add jalapeño and continue pounding.

Add cilantro and salt. Keep pounding.

When it is a coarse paste, add some soy sauce and some fresh lemon juice and lime juice.

Prepare Scallops
Remove scallops from shell if necessary. (Optional: Clean the shells, soak them in bleach, and place them in a 350 degree oven for 15 minutes to preserve them.)

Slice scallops into thin (approximately quarter-inch wide) pieces and fan them vertically on a plate or the cleaned shell.

Pour approximately three tablespoons of the ceviche sauce over them and add some micro celery for garnish.

Serves: 6



chef garcia

Rich Garcia is executive chef at the Renaissance Boston Waterfront Hotel. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.



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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
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Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi

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