Looks aren’t everything—while citrus is certainly gorgeous, it also offers a bounty of health benefits that may help jump-start fitness and lifestyle goals set for 2016.  Try this tasty recipe for Scallop Ceviche with Candied Citrus from our friends at Central Market.

 

Ingredients

  • 1 pound of bay scallops (or white fish of your choice)
  • 2 medium oranges
  • 8 to 10 limes
  • 2 ribs celery, peeled and finely diced
  • 1Ž2 cup diced red onion
  • 1 yellow tomato, seeded and finely diced
  • 2 Roma tomatoes, seeded and finely diced
  • 1Ž2 cup chopped scallions
  • 2 tbsp. extra-virgin olive oil
  • 1 cup sugar
  • 1Ž4 cup chopped fresh cilantro
  • Salt and pepper to taste

Preparation

Spread the scallops in a single layer in a baking dish that is 1 to 2 inches deep.

With a paring knife or peeler, remove long strips of peel from 1 orange and 3 limes, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining orange and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1Ž2 cup ice water, and pepper to taste and mix well; pour over the scallops. Cover and refrigerate until the scallops are opaque, 2 to 6 hours.

Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan, and simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; dust the peels lightly with granulated sugar and let them cool, then slice into 1Ž4-inch pieces.

Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread.

 

 

Central Market’s Citrus-themed Cooking Classes:

Preserving Citrus
Jan. 16, 2016 at 6:30 p.m.
Cost: $65.00

Featured Chef Demonstration: Pick up tips from a pro as Mrs. Wheelbarrow, the canning and preserving expert, shows you how to make the most of the wide variety of citrus available at this time of year. You’ll not only learn more about canning and preserving, you’ll discover how easy entertaining can be once you’ve learned to make: Thai Citrus Salad with Peanuts, Coconut, Chiles & Buddha’s Hand, Finger or Rampur Limes & Sumo Mandarins; Vietnamese Duck Breast in Salty Bergamot Caramel Sauce; Lemonade Syrup made with Pink Lemons; and Citrus Curds that can be frozen and turned into Lemon Curd Squares on Shortbread Crust.

Discovery Series: Premium Wines that Complement the Flavor of Citrus
Jan. 18, 2016 at 6:30 p.m.
Cost: $25.00

Demonstration: Pairing wines with citrus can be tricky so join our experts as they share some tips that will help eliminate mistakes.  The selections will be from regions that are highly respected for producing trademark wines.  In addition to tasting these featured wines, you will also learn about what to look for when tasting wine, how the grapes are grown, techniques utilized in the winery and much more. Light, citrus-infused snacks will be paired with the wines.

Sensational Citrus

Jan. 20, 2016 at 6:30 p.m.

Cost: $65.00

Hands-on Class: Explore the many ways citrus enlivens all kinds of dishes, as you create and enjoy: Blood Orange & Butter Bean Bruschetta; Orange Ginger Shrimp & Spinach Salad; Grilled Snapper with Pomelo & Feta; Lime Chicken & Rice Soup; and Lemon Meringue Pie.

For complete class information, go to http://www.centralmarket.com/cooking-school.aspx.

 

WHEN:           Bite into Citrus Fest, Jan. 13 – Jan. 26, 2016

 

WHERE:         Central Market North Lamar, 4001 N. Lamar Blvd., Austin, TX 78756

Central Market Westgate, 4477 S. Lamar Blvd., Austin, TX 78745

 

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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