Peach & Cucumber Scallop Ceviche
This colourful peach, cucumber and scallop dish looks almost too good to eat. Ceviche, a seafood fare popular in the coastal regions of Perú, Mexico, Central America and other parts of Latin American is typically made from fresh raw fish cured in citrus juices and spiced with aji or chili peppers. Serve this ceviche with Blomidon Estate Winery 2013 Crémant.
|1 lb||fresh scallops*|
|1-2||jalapeno peppers, seeded|
|1/2 cup||red onion, finely chopped|
|1 cup||fresh parsley, finely chopped|
|1 tbsp||fresh mint, finely sliced|
|3-4||ripe, peeled peaches, small dice|
|1/2 cup||English cucumber, finely diced|
|1/3 cup||lime juice|
|1/3 cup||lemon juice|
|salt to taste|
Serve with Blomidon Estate Winery 2013 Crémant, a traditional method sparkling wine produced in Nova Scotia’s beautiful Annapolis Valley. This fresh and slightly sweet sparkling wine offers bright fruit aromatics, a perfect pairing for the delicately marinated raw scallops and peach-cucumber flavours in the ceviche.
- In a mixing bowl, place buttermilk, lemon juice, lime juice, honey, and a pinch of salt, and whisk together. Thinly slice scallops, lengthwise in rounds, and place in a glass or non-reactive bowl. Add the buttermilk mixture, cover, and place in fridge for 2 hours.
- Chop seeded jalapeno, red onion, cucumber, peaches, parsley, mint and combine; season to taste with salt. Set aside until ready to serve.
- Spoon marinated scallops out of buttermilk mixture and into a bowl with the chopped fruit and herb mixture. Gently combine and season with olive oil and salt to taste.
- Place ceviche in bowls or glasses and service with your favourite corn tortilla chip.
**Blomidon Estate Winery 2013 Crémant is available from their online store.