VCC29: Pineapple-Ginger Ceviche of Scallops on Vermecelli with Coriander & Mint

Recipe by Xianhang Zhang

Pineapple-Ginger Ceviche of Scallops on Vermecelli with Coriander & Mint

Serves 4

Ingredients:

300gm Scallops
1 Large Lemon
2 Limes
1/2 Red Onion
2 Birdseye Chillis
1 tbsp of Sambal
1 Thumb of Ginger
1/4 Pineapple
1 tbsp Sugar
2 Packets of Dried Vermecelli
Salt

Method:

Squeeze the juice from the lemons & limes and place in a non-reactive
bowl. Slice the scallops about 1/4 cm thin and place in the lime juice
along with the two chillis, diced, the sambal, the red onion, diced and
the ginger, finely grated. Season to taste and let marinate for 2 hours.
Meanwhile, cut the pineapple into chunks and sprinkle the sugar over the
top and let sit. After 2 hours, drain the liquid from the ceviche as
well as any liquid extracted from the pineapple and mix together. Add
equal parts boiling water as well as another tsp of salt and place the
vermicelli in the liquid and let soak. After 5 minutes or until the
vermicelli has absorbed all of the liquid, add more boiling water to
cover and let stand for 10 minutes. Drain off the water and put a pile
of vermicelli on each plate. Place some ceviche on top and then garnish
with coarsely chopped cilantro and mint leaves.

Tasting Notes:

This is a wonderfully refreshing summer dish that does an excellent job
of cleansing the palate. The use of the ceviche liquid to marinate the
vermicelli ensues that the flavour is absorbed into the noodles,
providing an interesting base note. The acid from the citrus, the heat
from the ginger/chillis and the fresh taste from the herbs serves the
clease and excite the palate so it for the next course.

Wine Recs:

A light, slightly sweet white. A New Zealand Sav Blanc would work well.

VCC: VCC Q1-2006