About a billion years ago, the wonderful team at the Spice Peddlers sent me some fabulous Ancho Chillies to have my evil way with.  I had never cooked with Ancho chillies before so this was a totally new and delicious experience for me.

I also have a new manifesto for my Spice Peddler treats – I’m going to try to cook one thing in the spirit of which it was intended and then I’m going to go kind of out there with the next one.  So, to familiarise myself with the anchos and also to push my own boundaries I decided to make a ceviche.    I have  always been terrified to make sashimi or any “raw” fish at home in case it killed me. And before you start shouting, I am aware that ceviche is technically cooked but it’s not like it’s been  crumbed, fried and coated with cheese is it? 

Ancho Scallop Ceviche3
Ancho Scallop Ceviche

 But I did it and hey, still alive!!! 

And it was super delish!!!!

So why the century ceviche I hear you ask?  First I am fond of alliteration but second…the last post I wrote was the hundredth for this blog!!! 

So let’s all raise a glass of something (Jenny, I hope it’s another of those Joan Crawford Cocktails) and join in as I do a little celebratory dance….

 It seems fitting to celebrate this milestone by showing off some of the ingredients from the amazing team at the Spice Peddlers.  They have been such big supporters of this blog and I, in turn adore them and their products!!!  The ancho chilles were a very dark blackish red colour, and quite fleshy.  They were not not very hot at all but were quite fruity and had a touch of sweetness ( this actually went really well with the scallops which are also slightly sweet.

Spice Peddler Ancho Chillies
Spice Peddler Ancho Chillies

The perceptive of you may have noticed from the photos that my ceviche is loaded onto a very un-Mexican pappadam.  I guess traditionally this should be a tortilla chip.  However, we had gobbled all of them with Joan Crawford Danti-Chips and I couldn’t be bothered going back to the shops so pappadams it was.  And in some weird Indo-Mexican affinity they actually worked quite well with the ceviche.

Ancho Scallop Ceviche
Ancho Scallop Ceviche

The last 100 posts have been super fun to do and I am really looking forward to the next 100.  In fact, I have so many ideas for posts at the moment, I feel like I have the next 100 already planned. 

I was going to end this with one of my favourite ever Blur songs “End of A Century” then I realised the key lyric  is “End of a century, it’s nothing special” which is completely wrong because whilst I love doing this you guys are what makes it special.  Thanks to you all for reading and your comments, it is always lovely to hear from you. 

You’re the best. 

Around. 

 So, as you wax on, wax off this week, make it fabulous!

Signature 1 Vintage Valentine Quick as Wink2

Ancho Scallop Ceviche

Ancho Scallop Ceviche

Ingredients

  • 12 scallops without the roe, cut into 1 cm cubes
  • 2 limes, juiced
  • 1/4 cup tequila
  • 2 tbsp finely chopped red onion
  • 1 tbsp finely chopped ancho chilli (seeds removed)
  • 1 tbsp finely chopped coriander (cilantro), plus extra to garnish
  • 1 avocado, peeled and diced into 1 cm pieces
  • 2 tomatoes, chopped
  • salt
  • tabasco sauce, to taste
  • 12 tortilla chips or pappadams
  • 1 red chilli, finely chopped to garnish

Instructions

  • Place the scallops in a bowl and cover with tequila and lime juice. Stand for two hours – the acid in the lime juice will 'cook' the scallops. Drain, reserving 2 tablespoons liquid.
  • Place the ancho chilli in a warm oven (150 C) for about 15 minutes to release it's oils.
  • Then soak in boiling water for about 1/2 an hour and chop finely.
  • Gently mix the red onion, tomatoes, avocado, ancho, chilli with the dressing liquid. Add salt and tabasco to taste.
  • Fry your pappadams and place on absorbent paper to drain the oil off. Or lay out your tortilla chips.
  • Just before serving lightly mix your scallops through the avocado mixture, place a spoonful of this mixture onto each pappadam or tortilla chip.
  • Garnish with additional coriander (cilantro).
  • Enjoy!
http://www.retrofoodformoderntimes.com/2014/11/17/scallop-ceviche-ancho-chillies-spice-peddler/