Another week, another fishy French Fridays with Dorie! No I mean seriously. If you are ever thinking about cooking your way through a cookbook and it’s going to take nearly 5 years, make sure you choose recipes evenly across the book at the beginning otherwise you’ll end up with one particular chapter that’s been avoided for too long 😉
This week’s recipe was Winter Ceviche – originally named “Strange Made Up Ceviche” by the lovely Meg Zimbeck of Paris by Mouth who brought this dish to a potluck dinner with Dorie (and who I have had the immense pleasure of spending a day at the Rungis Market with, along with Dorie and Michael in 2013). The recipe as written calls for scallops to be marinated in lime and lemon juice and mango nectar, then served with some tarragon and finely sliced shallots and some grapes.
I made this last weekend, in the middle of a baby shower I was hosting and realised way too late that I did not have most of the ingredients. In fact, I had tried to get mango nectar the day before, but couldn’t. So I tried for a mango and that plan didn’t work (and then by the time I remembered I didn’t have one I was already marinating the scallops). I also didn’t have luck finding tarragon this week so here’s my “Strange Made Up” version. A simple marinade of lime and lemon juice and zest for the scallops which were then topped with a drizzle of tarragon vinegar and sprinkled with some red onion and shallots.
Though I used tiny scallops and they were sitting in the marinade for 3 hours, Neil said the insides were still a little on the raw side. He ate them and survived so I guess they were fine. Perhaps I should have sliced them in halves? In any case, ceviche is not something I prep that often (and when I do, I prefer a white fish version). Would I make this again with the proper ingredients? Maybe. Ok, probably not. But hey, one less fish dish to make (though I love scallops and it was all I could do to stop myself from searing then and serving with a caramel orange sauce…)
Get Dorie Greenspan’s winter ceviche recipe here or on p 177 of Around my French Table.
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