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Adapted from Andrew DiCataldo

Yield: 6 serving

  • 2 pounds sea scallops, tough connective muscle removed
  • 24 Littleneck clams, rinsed free of sand
  • 1 pound squid, cut into thin rings
  • 1 pound octopus
  • 12 tomatillos, paper husks removed and rinsed
  • 2 poblano peppers, cut into small dice, or to taste
  • 2 jalapeño peppers, cut into small dice, or to taste
  • 1 bunch scallions, green part only, sliced
  • 1/2 cup cilantro leaves
  • 1 1/2 red onions, cut into small dice
  • 1/2 cup lime juice
  • Salt and freshly ground black pepper to taste

To prepare ceviche, bring a large pot of salted water to a boil and blanch sea scallops for 1 minute or until half-cooked (partially translucent). Using a slotted spoon, scoop scallops out and plunge them into an ice bath to chill and stop cooking process. Bring pot of water back to a boil and quickly blanch squid rings for only 5-10 seconds, add to the ice bath. Add octopus to the pot and cook for 1 hour.

Meanwhile, add clams to a small saucepot with 1/4 cup water, cover and steam for 4-5 minutes, until they open. Drain steaming liquid through a fine mesh strainer to remove sand and grit. Reserve the clam juice in the refrigerator. Remove the clam meat and discard shells. Cut the scallops into small, bite-sized pieces and place in a bowl with clams and squid. Once the octopus has boiled for 1 hour, remove from the pot and rinse under cold water. When cool enough to handle, begin scraping off the purplish exterior, leaving only the clean, long white tentacles. Cut tentacles into small rounds and add to reserved seafood. Chill.

In a blender, place 6 tomatillos, half of the poblanos, one jalapeño with seeds, half of the scallions and half of the cilantro, along with the reserved clam juice and purée until very smooth. Allow this mixture to stand for 30 minutes to deepen flavor and color. Strain over seafood. Dice the remaining 6 tomatillos and add to mixture along with poblanos, jalapeño, scallions, cilantro, red onion and lime juice. Season to taste.

Serve in chilled glass bowl with crisped tortilla rounds.

Wine Suggestion
1997 Foris Pinot Blanc Rogue Valley (Oregon)





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