Bloody Mary Scallop Ceviche by Ming Tsai

FOOD & WINE The Weekend Daily Dish

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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, along 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, a recipe that brings one of my top drinks and one of my favorite appetizers together.