{"id":743,"date":"2010-12-08T20:30:07","date_gmt":"2010-12-09T01:30:07","guid":{"rendered":"http:\/\/blissfulbasil.wordpress.com\/?p=743"},"modified":"2013-06-18T00:10:04","modified_gmt":"2013-06-18T00:10:04","slug":"bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/","title":{"rendered":"Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Ceviche is any combination of raw fish \"cooked\" by the citric acid from limes, lemons, oranges, etc. and is especially popular in South and Central America.\u00a0 While this recipe is pesco-vegetarian, it is certainly worth a post.\u00a0 I wasn't able to try this at my mom's party this past Saturday, but this appetizer has been a family favorite for years.\u00a0 So please heed my ex-omnivorous advice and make this dish.\u00a0 You will be always delighted and never disappointed by this one.\u00a0 The flavors are bright, rich, and delicate all at the same time.<\/p>\n

*Note: must be made 24 hours before eating.<\/p>\n

Bay Scallop Ceviche w\/ Blackened Tomatillo-Truffle Sauce <\/strong><\/p>\n

(Serve 12 Hors D'Oeuvres portions)<\/p>\n

Blackened Tomatillo-Truffle Sauce<\/em><\/strong><\/p>\n

\"\"<\/a><\/p>\n

3 tablespoon extra virgin olive oil<\/p>\n

\u00bd pound fresh tomatillos, husks removed and rinses<\/p>\n

\u00bd pound ripe plum tomatoes<\/p>\n

1 red onion, quartered and unpeeled<\/p>\n

1 jalapeno chile<\/p>\n

4 cachucha chiles<\/p>\n

1 bunch fresh cilantro leaves<\/p>\n

\u00bd cup fresh lime juice<\/p>\n

3 tablespoon truffle oil<\/p>\n

sea salt and freshly ground black pepper, to taste<\/p>\n

1. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.\u00a0 Add the tomatillos, tomatoes, onion, jalepeno, and cachuchas.\u00a0 Cook, tossing frequently, until the skins are blackened.\u00a0 Remove from the pan and cool to room temperature.\u00a0 Stir in the cilantro.\u00a0 Place the mixture in a large food processor and pulse briefly until the vegetables are chopped but still chunky.<\/p>\n

\"\"<\/a><\/p>\n

2. Combine the vegetable mixture with the lime juice, truffle oil, remaining 2 tablespoon olive oil, salt, and pepper.\u00a0 Taste for seasoning, cover, and refrigerate for up to 1 day.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Bay Scallop Ceviche<\/em><\/strong><\/p>\n

1 cup fresh lime juice<\/p>\n

\u00bc cup fresh orange juice<\/p>\n

3 tablespoon finely diced red onion<\/p>\n

3 tablespoon finely diced serrano chiles<\/p>\n

1 tablespoon kosher salt<\/p>\n

1 pound fresh bay scallops (or sea scallops trimmed and quartered)<\/p>\n

2 tablespoons crushed platain or Terra Chips, for garnish<\/p>\n

\"\"<\/a><\/p>\n

1. In a nonreactive (stainless-steel, enameled, or glass) bowl, combine the lime juice, orange juice, onion, serrano chiles, and salt.\u00a0 Add the bay scallops and toss to combine.\u00a0 Cover and refrigerate for 24 hours.\u00a0 Drain off and discard all liquid.<\/p>\n

2. In a medium bowl, combine the marinated scallops with most of the Blackened Tomatillo-Truffle Sauce.\u00a0 Cover and refrigerate 20 minutes to marinate.\u00a0 When ready to serve, drain the scallops of excess liquid, and toss with the remaining Blackened Tomatillo-Truffle Sauce.\u00a0 Adjust the seasoning, adding salt and pepper as necessary.\u00a0 Divide the ceviche among soup spoons laid on a platter.\u00a0 Sprinkle with crushed plantain chips just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ceviche is any combination of raw fish \"cooked\" by the citric acid from limes, lemons, oranges, etc. and is especially popular in South and Central America.\u00a0 While this recipe is pesco-vegetarian, it is certainly worth a post.\u00a0 I wasn't able to try this at my mom's party this past Saturday, but this appetizer has been...<\/p>\n

Read More<\/a><\/p>","protected":false},"author":1,"featured_media":3905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[16],"yoast_head":"\nBay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce - Blissful Basil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce\" \/>\n<meta property=\"og:description\" content=\"Ceviche is any combination of raw fish "cooked" by the citric acid from limes, lemons, oranges, etc. and is especially popular in South and Central America.\u00a0 While this recipe is pesco-vegetarian, it is certainly worth a post.\u00a0 I wasn't able to try this at my mom's party this past Saturday, but this appetizer has been...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Blissful Basil\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/blissfulbasil\" \/>\n<meta property=\"article:published_time\" content=\"2010-12-09T01:30:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2013-06-18T00:10:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.blissfulbasil.com\/wp-content\/uploads\/2010\/12\/img_18371.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"225\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ashley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:site\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ashley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\"},\"author\":{\"name\":\"Ashley\",\"@id\":\"https:\/\/www.blissfulbasil.com\/#\/schema\/person\/e6ee9611888ad615de46bda5c02426cc\"},\"headline\":\"Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce\",\"datePublished\":\"2010-12-09T01:30:07+00:00\",\"dateModified\":\"2013-06-18T00:10:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\"},\"wordCount\":401,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/#organization\"},\"keywords\":[\"Appetizer\",\"Foodie\",\"Healthy\",\"Party\",\"Pesco-Vegetarian\",\"Recipe\",\"Refreshing\"],\"articleSection\":[\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\",\"url\":\"https:\/\/www.blissfulbasil.com\/bay-scallop-ceviche-with-blackened-tomatillo-truffle-sauce\/\",\"name\":\"Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce - 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