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Thai scallop ceviche

I'm calling this dish Thai Scallop Ceviche. The "Thai" descriptor here is for the ceviche, as in Thai-style ceviche. And not for the scallops, as in, these scallops are not from Thailand. They are from the Northeast, actually, Nantucket Bay Scallops, to be precise. Yes, yes, I know full well ceviche is a Peruvian preparation, but we do a very similar thing in Thailand. We call it Yum. Or Yum Talay. And true to the name, it is quite yummy too, and easy besides.

The idea here is the same as the regular ceviche, that is to say the seafood takes a nice, long bath in lemon or lime juice to "cook". Let us not be confused though. There's no cooking happening here. The citric acid in lime or lemon juice just change the texture and look of the seafood so they appear opaque and slightly firm and generally look like they've been "cooked". So I wouldn't suggest this dish if you're afraid of germs or parasites or all that peevish nonsense. I read somewhere that if you're afraid of raw ceviche you could get away with cooking the seafood very breifly in boiling water just to "cook" them slightly before making your ceviche. Frankly I'm more than a bit dubious about this advice. To a germ or parasite, passing just a few seconds through boiling water is like having a day at a Japanese Onsen. I don't know about you, but I don't want to deal with germs that have just had a restorative day at a germ spa.