Thursday, August 30, 2018

Scallop and Crab Ceviche

Living near the coast has many advantages. One is having access to fresh-off-the-boat scallops from Mike Anderson, my local fisherman. I usually purchase a 5-pound bag and portion them out in 6-8 ounce bags and keep them in the freezer to enjoy until the next scallop season. These are the only scallops that I would purchase and eat raw.

Scientist/researcher Dr. Gabriela Bradt has been graciously giving me green crabs from her lab. Today I finally visited her lab. It is located in a serene and beautiful estuarine in Durham, New Hampshire. She gave me a huge cooler full of crabs from her traps and some large ones from her tanks (lab). The gracilaria (seaweed) also came from her. Thank you!

 Durham, New Hampshire
I enjoy making and eating ceviche since it is easy to make, requires almost no cooking and it is delicious. Generally, ingredients that are readily available to me typically dictate what goes in my ceviche for that day. As with all my recipes feel free to add/omit and adjust the ingredients according to your taste. I love to serve these appetizers in clear martini glasses for a prettier presentation. 

Please check out this link on How to Remove the Meat and Roe From a Cooked Crab. Two ounces of crab meat came from 7 cooked largest green crabs.

scallop and crab ceviche
Scallop and Crab Ceviche

Ingredients:

6 oz sea scallops, tough muscles removed, diced each into 4-6 pieces
2 oz cooked green crab meat (save any roe for garnish)
4 slices (about 1/4 inch thick) English cucumber, diced same size as scallop pieces
A few thin slices of red onion, soaked in cold water for about 5 minutes, squeezed out some water
Gracilaria (seaweed), blanched, drained, roughly chopped (about 1 Tbsp)
Red and green hot chili peppers (as much or as little as you prefer), deseeded, finely chopped
About 5 mint leaves, julienned (about 2 tsp)
About 5 Thai basil leaves, julienned (about 2 tsp)
About 5 blades of chive, chopped (about 2 tsp)
Juice from 1/2 a lime (about 1 1/2 Tbsp)
About 1/4 tsp crushed sea salt

Method:

Add scallops, crab meat, cucumber, onion, gracilaria, peppers, mint, basil, chives, and juice in a bowl. Season with salt and gently mix well. Divide into 2 portions. Garnish with a little roe if interested. Serve immediately.

Helpful Hints:

*Blanch the gracilaria in boiling water for about 7-10 seconds.
*If you are in or near the seacoast of New Hampshire and would like to purchase fresh-off-the-boat sea scallops please contact Rimrack Fish.

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