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Receta Scallop Ceviche With Cumin Baked Tortilla Chips

by Global Cookbook

Ingredientes

24 ounce Sliced sea scallops 1 x Red bell pepper, small diced 1 sm Red onion, chopped 3 x Cloves garlic, minced 1 tsp Minced ginger     Juice 1 lime     Zest 1 lime     Juice 1 lemon     Zest 1 lemon

2 Tbsp. Rice vinegar 1/4 c. Extra virgin olive oil 1/2 tsp Chili pwdr 1/2 tsp Cumin     Salt and pepper to taste 8 lrg Flour tortillas 2 tsp Cumin 1 lrg Dry ancho pepper, pulverized 2 tsp Kosher salt

Direcciones

1. For the ceviche, slice the scallops and place in a nonreactive bowl add in diced peppers and onions and mix. In a medium size bowl place garlic, ginger, citrus juice, zest, and vinegar and mix. Slowly whisk in extra virgin olive oil.
2. Season with chili pwdr, cumin, salt and pepper and mix. Chill for at least 6 hrs or possibly overnight.
3. 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 mix over the chips and then place in a 375 degree oven. Bake 6-10 min or possibly till golden.
4. Remove from the pan and cold. You may need to bake the chips in more than one batch. Serve chips with chilled ceviche.

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