- Most culinary experts, including myself, Peru credit with giving us ceviche. Although, there are many, very similar recipes around the Pacific Basin. In fact, I did a clip Tuna Poke is really the same thing. Basically, what happens with ceviche is the protein in Saint-Jacques shells (or any fish for that matter) is "cooked" with the acid in the marinade. Lemons, limes and other acidic ingredients can be combined in many ways according to your taste, but the chemical process is the same. So, yes, you are technically eating "raw" seafood (sushi anyone?), But it is not really "believed." The acid causes the proteins in Saint-Jacques shells to become what is called "denatured". What is "denatured?" This sounds like! work for Wikipedia This is the official definition Wikipedia (which means it could be completely wrong): "denaturation is the modification of a protein shape through some form of external stress (for example, by applying heat, acid or alkaline), so that it will not be able to fulfill its cellular function. denatured proteins may have a wide range of characteristics, loss of solubility municipal aggregation. " Are not you glad I cleared that? Bottom line; it looks great, it tastes good, you can make a million different combinations ... and you cook things without heat! As Rachael Ray would say, "How cool is that?" Enjoy!
Ingredients:
2 Bay scallops lbs (or other fish diced into pieces of similar size)
1 ripe mango
1 red pepper
1 jalepeno
1/2 bunch coriander
1/3 cup juice lemon
seasoned rice 3/4 cup vinegar
1 teaspoon pepper schezchan
cumin 1/2 tbl
* note: since I usually seasoned rice vinegar ( that has salt in it) I did not added to the recipe. you, of course, you taste and adjust. in addition, many recipes call for ceviche diced onions that I do not like because I think they tend to be too seafood.
