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How to Make South of the Border Scallop Ceviche

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Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are going to be making a Scallop Ceviche which basically is a scallop dish that is going to be cooked with the acid of lemons and tomatoes. Ceviche is basically a process of cooking with acid rather than heat or temperature. So, the ingredients that we are going to be using today sea scallops, fresh sliced red onion, some garlic minced into a paste, Tomato Concasse which is basically some garlic and onions that's sauted together with a little bit of just regular can tomatoes and seasoned with salt and pepper. We are also going to be using grape tomatoes, a little bit of cayenne pepper or crushed red pepper for some heat, lemon juice, green onions and some chopped cilantro.

We are using a sharp knife, a cutting board, a non-reactive mixing bowl and a rubber spatula. The reason you want to use a non-reactive mixing bowl is the acids that you are going to be cooking the scallops sometimes in a metal mixing bowl or a stainless still mixing bowl sometimes tend to pick up the flavors of metal, if you barbecued on tin foil you kind of know what that flavor does and the reactions you get in your teeth, very similar, not as extreme but along the same lines and then we will be also using some nice sea salt and some fresh ground black pepper.

Again my name is Chef Bryan and I am in Chef Bryan's Kitchen and I am the Chef-Owner and basically what we do here is team building, corporate team building, private dinner parties, public class and catering, introducing people with fun and food. When we come back we are going to go ahead and start prepping and slicing the scallops for our Scallop Ceviche.

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Expert: Bryan Davis

www.bryanskitchen.com

Email: chefbryan@bryanskitchen.com

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD. After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an More »