This Ceviche is a little different from the ordinary. Although we cook the scallops and shrimp by marination, the oysters are left raw and the citrus is strained from the seafood before service and replaced by the very fragrant tomato water. The vegetables are added at the last moment to maintain their crunchy texture.
Ingredients
Yield: 1 Serving
For Tomato Water:
4-6 - ripest, best available tomatoes
2 tsp - kosher salt
To Marinade the Scallops and Shrimp:
1 1/2 oz - fresh bay scallops
1 1/2 oz - rock shrimp
2 tsp - chopped cilantro
equal parts lime and lemon juice to cover
To Assemble the Ceviche:
fresh medium oysters
1/2 tsp each - finely diced poblano chili, anaheim chili, cucumber, red bell pepper and red onion
1 tsp - chopped cilantro
3/4 oz - fresh lime juice
tomato water to cover
sprigs of cilantro to garnish
Instructions
For Tomato Water:
Tomato water is the clear juice from the tomatoes. It is extracted by pureeing the tomatoes with a little salt and letting them drain for 24-48 hours.
When making the water be careful not to disturb or press on the puree because that will cause the tomatoes to bleed color into the water. The purpose of the salt is not to season but to extract the juice. Check the juice for seasoning.
Puree the tomatoes and salt in a food processor.
Line a strainer with cheese cloth and place over a bowl to collect the juices. Pour the puree into the cheese cloth and refrigerate, letting the juices drain for 24-48 hours
To Marinade the Scallops and Shrimp:
Place the scallops, shrimp and cilantro into a small bowl and cover with lime juice.
Allow this to marinade for 3 hours.
Strain away the citrus juices.
To Assemble the Ceviche:
We use a cobalt blue 12 oz martini glass for service.
Mix the oysters, shrimp and scallops together and place
in the serving glass and cover with the tomato water.
Top with all the mixed finely diced vegetables and the lime juice.
