Scallop Ceviche in Avocado Bowl

In Hawaii, it is called poke (poh-kay), in Cuba, where I was born, we call it by the Spanish name of ceviche.   

According to chef Sam Choy, our most recognized ambassador of all things Hawaiian, ceviche or poke originated in Chile several hundreds of years ago and slowly made it's way to Europe with the returning Spaniards and to the Pacific Islands by migration, first to Rapa Nui (Easter Island) and the Pitcairn Island (of Captain Blight and Mutiny on the Bounty fame), then on to Tahiti, where their version, containing coconut milk, is known as Poisson Cru (or raw fish) and from there traveled throughout the South Pacific. 

With variations, taking into consideration locally available ingredients, it eventually traveled to Polynesia, where the people who later populated the Hawaiian Islands brought with them the tradition of poke in their canoe travels wherever they settled.

By combining ingredients from several recipes I have come up with my own version of this traditional dish. According to the lack of leftovers every time I prepare this dish, it seems everyone enjoys it and think it is 'ono', Hawaiian for delicious!

This is a good dish to serve as appetizers and best eaten just barely 4 hours after mixing with the "cooking" juices. If there is much left over, drain and use in a quick stir-fry by adding to a few vegetables and serve with rice. If left in the lime juice too long, the little scallops will just shrink and not be as pretty nor appetizing and turn to mush.

6 pounds bay scallops
16 limes, juiced
2 large Maui or other sweet onion,  chopped fine
12 large garlic cloves, chopped fine
3 Habanero peppers, chopped very fine
2 red bell peppers, chopped fine
5 bunches green onions, chopped small, including some green
1 medium bundle flatleaf parsley, chopped
1/4 bundle cilantro leaves, chopped (*)
Sea salt, rock salt, Hawaiian or Kosher salt to taste
3 Tablespoons sugar, or to taste

Wash and drain scallops, check thoroughly and discard any bits of shell. Place back in refrigerator until ready to mix with the rest of the ingredients. Juice the limes and reserve.

Chop the sweet onions and garlic cloves together in a food processor or blender, or very fine with a good, sharp knife. Check to make sure all pieces of onion are chopped very small. Finely chop the Habanero peppers, making sure to wear plastic gloves. Chop the red bell peppers, the green onions and some of the green tops. You can chop the parsley and cilantro together and mix well.

Mix the onion and garlic with the Habanero and red bell peppers, add the chopped green onions and the parsley-cilantro mix.  Add the scallops and lime juice.  Salt to taste.  Add sugar, just enough to cut the acidity a bit. 

For this presentation I used avocado halves.  The salad is a combination of two different 'spinachs' growing in the yard.  The one with the purple underside is Okinawan Spinach.  The second green leaf is the Dawn Dewa or Mollucan Spinach, credited with healthy cholesterol lowering properties.  Add a few grape tomatoes from the garden and a light dressing that does not compete with the taste of the ceviche.

You can cut the recipe by half or even fourths.  The quantitity of ingredients needs to suit your taste, so play around with them to come up with the combination you like the best.

When serving a large group of people, I serve it in a large clear acrylic shell shaped bowl or my old clay paella dish.  For small dinner parties I use either small shell shaped bowls to be placed around the table or as in this presentation using an avocado half as an 'edible' serving bowl.

(*) instead of cilantro I sometimes add green edible limu or seaweeds to give it crunch.

GARDEN TIP: You can save all of the veggie trimmings, peels, discards, etc.  Put them in the blender with water.  You might have to do it in batches if you have too much.  Give them a whirl in the blender and use it to water and feed around your vegetable garden plants.  By using the blender you make the pieces so tiny that they will not attract vermin.

Comments

[Sonia]

Jenna, I'm so pleased you came in to read and for the comment. Please come back anytime!

[jennas]

Sonia, your website is looking yummy as usual,you are very talented and educated me on many unfamilur things, I thank you for that I can look at my produce section in a whole new light...:)

[Sonia]

Aloha, Kevin!
Thanks for dropping by and commenting!
Sonia

[kevin]

Aloha!
I just noticed the link on Gather.

[Sonia]

Thank you so much for visiting and commenting, Joan. The picture taking is half the fun.....the other half is eating the results of all the kitchen labors........;-)))

[Joan]

I'm really enjoying reading your blog Sonia. The recipes sound delicious and the pictures look good enough to eat.
Joan

[Sonia]

Hola Ann! Thank you for commenting. I am so glad you enjoy reading the blog and that our garden has inspired you. Hope and pray you can get back home soon. Two years is too long!!!!
Sonia

[ANN]

Hello, I really enjoy these newsletters. I am in Florida & still haven't been able to live in my home since the 2004 hurricanes, but am trying to get back there & your food & garden info really has inspired me. I was really impressed with your tip on making a liquid with leftover produce for your garden.

[Sonia]

Oh, Becky, I'm so glad to hear from you!
Glad you like the blog and hope you'll drop by often!
Malama pono and a hui hou to you also!
Aloha oe, my friend

[becky]

aloha sonia,

thanks for your email that lead me to your blog which i really like!! i would so benefit by eating the beautiful and fresh food you prepare! once my life settles down, i plan on improving my self-care.... malama pono and a hui hou.

becky