Scallop ceviche with cumin baked tortilla chips
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Sliced sea scallops |
| 1 | Red bell pepper; small diced | |
| 1 | small | Red onion; minced |
| 3 | Cloves garlic; chopped | |
| 1 | teaspoon | Chopped ginger |
| Juice 1 lime | ||
| Zest 1 lime | ||
| Juice 1 lemon | ||
| Zest 1 lemon | ||
| 2 | tablespoons | Rice vinegar |
| ¼ | cup | Olive oil |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Cumin |
| Salt and pepper to taste | ||
| 8 | larges | Flour tortillas |
| 2 | teaspoons | Cumin |
| 1 | large | Dried ancho pepper; pulverized |
| 2 | teaspoons | Kosher salt |
Directions
SCALLOP CEVICHE
CUMIN BAKED TORTILLA CHIPS
For the ceviche, slice the scallops and place in a nonreactive bowl add diced peppers and onions and mix. In a medium size bowl place garlic, ginger, citrus juice, zest, and vinegar and mix. Slowly whisk in olive oil.
Season with chili powder, cumin, salt and pepper and mix. Refrigerate for at least 6 hours or overnight.
For the tortilla chips, lightly grease a large sheet pan. Cut the tortillas into 8 triangles. Lay out on the sheet pan. In a small bowl mix together cumin, ancho pepper and salt. Sprinkle the spice mixture over the chips and then place in a 375 degree oven. Bake 6-10 minutes or until golden brown.
Remove from the pan and cool. You may need to bake the chips in more than one batch. Serve chips with chilled ceviche.
Converted by MC_Buster.
Per serving: 633 Calories (kcal); 25g Total Fat; (34% calories from fat); 14g Protein; 90g Carbohydrate; 0mg Cholesterol; 1638mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.