Scallop and Jicama (or Apple) Ceviche, Guacamole and Fried Green Plantain

Inspiration:  Trip to Mexico and discovering Jicama

The scallops should marinate in the citrus juice for at least 1 1/2 hours to get the right firm texture of ceviche (the fish is cooked in the acidic juice).  While the fish is marinating, prepare the veggies, guacamole and fried plantains (see below).  

Scallop and Jicama Ceviche:  4 appetizer servings

• 6 very large scallops, patted dry with a paper towel, sliced horizontally in quarters (you can also use another white fish of your choice or shrimp)
• zest of one lime
• juice of 3 limes
• zest of 1/2 orange
• juice of 1/2 orange
• 1 medium shallot, finely diced
• 1/4 red pepper, cut in brunoise
• 1/4 yellow pepper, cut in brunoise
• 1/4 orange pepper, cut in brunoise
• 1/4 of a medium jicama, cut in brunoise (or you can use apple - also very good)
• fresh basil leaves
• salt
• a few drops of hazelnut oil or good olive oil

How to make it:  

In a small bowl, zest one lime and 1/2 an orange with a micro plane or zester.  Squeeze in the juice of the 3 limes and 1/2 an orange. 

Place the sliced scallops in the bowl, makings sure that the fish is completely immersed in the juice.  Cover and refrigerate for one hour.

While the scallops are marinating, prepare the guacamole and fried plantain (see below).  Set aside.

After one hour of marinating the scallops, add the finely diced shallot (1 medium).  Cover again and marinate for an additional 1/2 hour.

Add the brunoise of vegetables (red, yellow and orange pepper) and jicama (or apple) to the marinated scallops.  Add the chopped basil and mix everything together. Season with salt to taste and allow to sit at room temperature for 15 minutes.

To serve, place the guacamole in the bottom of a martini glass.  Spoon in the ceviche, drizzle a few drops of hazelnut or olive oil on top and micro greens or sprouts for colour   Serve with fried plantains (see recipe below).

Fried Green Plantains: 

• 1 green plantain
• oil for frying (I used peanut oil)
• salt and pepper

Begin by cutting the ends off the plantain and then cutting it into 3 pieces.

Cut a slit down the skin on the side and remove the skin.

Use a julienne mandolin to prepare thin strips of plantain or do it by hand.   Heat 1/2 inch (1.5cm) of oil in a high sided pan or pot over medium high heat.  

When the oil reaches 185°C (350°F), spread the julienned plantain evenly into the bottom of the pan - making sure that the strips are touching and slightly overlapping.  Cook for one minute.  The plantain strips should now stick together when you lift them from the pan.  With a metal spatula, gently turn over and cook an additional minute.  The plantain should begin to lightly colour.  Transfer to a paper towel lined plate and season with salt and pepper.  These can be prepared earlier in the day and will stay crisp on the counter for many hours.

Break off even portions of the fried plantain and serve with the ceviche.  Enjoy!