was to build a dish composed of one COLOR. I chose WHITE.
Sea Scallop Ceviche with Pina Colada Granita
I thought white would be an elegant choice.
The preparation of the ceviche was straightforward, using lime juice to "cook" the sea scallops.
I served the ceviche on a granita, or flavored shaved ice. This in my opinion added two distinct pluses to the course...
- It kept the ceviche cold.
- It added a layer of flavor complexity to the dish.
Pina colada, apart from tasting very tropical, fit in well with my WHITE theme.
- Pineapple juice
- Light rum
- Coconut Cream
Atop the sea scallop ceviche is a slaw composed of...
- Fuji apple
- Golden raisins
- Shaved Coconut
- Lime juice
- Sunflower seed kernels
- Chopped almonds
All in all, a tasty refreshing course on another scorching hot Miami afternoon.
Check back to this space on 6-28-13 Friday for a complete round-up of colorful courses.
That's it for now...till we exchange a few words again...Peace!