Hubert Keller’s Christmas in Alsace by Hubert Keller

Author:Hubert Keller
Language: eng
Format: epub
ISBN: 9781449459253
Publisher: Andrews McMeel Publishing
Published: 2012-03-14T16:00:00+00:00

½ pound very fresh sea scallops

½ pound very fresh prawns, peeled and deveined

Sea salt

1 medium sweet potato

1 small ear corn

1 stalk celery, cut into ⅛-inch dice

½ small red onion, cut into ⅛-inch dice

1 small habanero chile, very finely chopped

1½ tablespoons chopped fresh cilantro

2 cloves garlic, very finely chopped

1 cup freshly squeezed lime juice

12 cherry tomatoes, halved

1 head endive, separated into leaves

Cut the scallops and prawns into ¼-inch dice, place them in a large glass bowl, cover, and refrigerate while preparing the vegetables.

Bring a small saucepan of water to a boil, add a generous pinch of salt and the potato, and cook until tender, about 20 minutes. While the potato cooks, prepare an ice-water bath. When cooked, dip out the potato, plunge it into the ice water, and let it cool. Drain, peel, and cut into ¼-inch dice. Add the potato to the seafood.

Return the water to a boil and cook the corn until tender, about 6 minutes. Dip it out, plunge it into the ice water, and let it cool. Cut off the kernels and measure out ½ cup. Add to the seafood and reserve the remainder for another use.

Add the celery, onion, chile, cilantro, garlic, lime juice, and salt to taste to the seafood only a few minutes before serving. If left too long, the fish overcooks in the lime juice, releasing liquid and diluting the flavors. Toss the ceviche gently and refrigerate for 10 to 15 minutes, tossing gently every 5 minutes so that the fish cures evenly in the lime juice.

When ready to serve, gently mix in the cherry tomatoes. Present the ceviche in the bowl or scoop it into martini glasses. Garnish with the endive and serve it very cold.

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