All Recipes by Eric Gower    

Scallop Ceviche. This tart dish is highly versatile, but the basic version is as follows. It's especially good in summer, but can be enjoyed year-round. I like to use scallops, but you could substitute any firm-fleshed white fish. I also like to use both avocado and persimmons, but you can substitute Japanese pear, mango, papaya, avocado, or any fruit you like. It's best to let the ceviche sit for 5 or 10 minutes before serving, which allows the lime juice to slightly "cook" the scallops. It is an excellent starter to a special meal. INGREDIENTS About 10 large fresh scallops 1 avocado or persimmon, peeled and diced 1/2 bell pepper (red, orange, or yellow - the large "paprika" ones) 2 tablespoons minced leeks 2 tablespoons minced red onion 1 tablespoon fruity extra virgin olive oil (dedicated olive oil fans may want to add a second spoonful) zest of one lime juice of one lime fresh coarsely ground pepper coarse sea salt 1 tablespoon maple syrup (optional - before adding, you should taste it first for sweetness, as the persimmon and the scallops themselves are slightly sweet) INSTRUCTIONS Slice the scallops into bite-sized pieces and place in a large bowl. Dice the persimmon, bell pepper, leeks, and red onion, and add them to the scallops. Zest the lime and mince it, and add the juice of the lime. Add the olive oil and season with salt and pepper. Let sit for 5 or 10 minutes to allow the flavors to meld and to allow the lime juice to "cook" the scallops. Taste for sweetness, and add the maple syrup if it seems too tart. Spoon into individual bowls. Serves four. SAKE PAIRING SUGGESTIONS (by John Gauntner) An interesting dish with sake, thanks to the myriad of subtle but distinct flavors contributed by the diverse set of ingredients. At the 800wine.com online store, try Fukucho "Moon on the Water" Junmai Ginjo (Hiroshima), a gentle unassuming sake with a decent umami that ties in nicely with the scallops. Copyright 2001 Eric Gower