Recipe: Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian PearJBF Editors
October 02, 2013
Though scorching summer days have mercifully relented for the year, that doesn't mean you can't keep enjoying ceviche: the makes-itself convenience of this Latin American dish will serve you well any time.
Lately we've been digging this thoroughly Asian-focused ceviche from Jeremy Ford and Dean James Max of Fort Lauderdale's 3030 Ocean. They let bay scallops wallow in a bath of citron vinegar and lime and yuzu juices, then toss the "cooked" seafood with a complex confetti of diced Asian pears, toasted pumpkin seeds, sesame seeds, cilantro, and togarashi, a Japanese seven-spice blend.