James's Scalloped Ceviche
1 pound fresh scallops
1 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons diced red onion
2 tablespoons diced serrano peppers
3 tablespoons diced cachucha peppers
Place all the ingredients in a non- reactive
container and keep cold in the refrigerator for 24 hours. Remove from the
refrigerator and drain all the liquid and set aside.
Sauce:
2 tablespoons olive oil
1/2 pound tomatillos
1/2 pound Roma tomatoes
1 red onion
1 jalapeno pepper
1/2 cup lime juice
1 teaspoon truffle oil
1 bunch cilantro
Salt and pepper, to taste
In a saute pan with tablespoon of oil, bring up to
high heat and add the first 4 ingredients. Toss until they are blackened. Let
cool and in a food processor, place all blackened vegetables and remaining
ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold
scallops into mixture and serve.
Old men start wars for young men to fight.
- Paul Henry Shepard