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Tolovana Resort – June 15 to July 15 #1
Vancouver, WA – June 2017

Chef Mike Graziano’s Scallop Ceviche

Scallop Ceviche from Chef Mike GrazianoRecipe courtesy Chef Graziano, chef onboard the American Safari Cruises and InnerSea Discoveries’ Safari Explorer.

 

1 jalapeno pepper – seeds removed and finely diced
1 Tbs each chopped cilantro, parsley, scallion and red onion
1 minced garlic clove
1 seeded, diced tomato
1 cup lime juice
1 lb raw scallops, muscles removed and sliced crossways 1/8 inch thick
Salt and pepper to taste

 

Place sliced scallops in flat bottom pan with enough room for lime juice to cover. Marinate for a half hour. Drain liquid and lightly toss remaining ingredients. Place in porcelain serving dish and serve chilled.

 

 



Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.