Daily Bite: Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa
By Latina Staff | 12/18/2008 - 17:00

INGREDIENTS:

For ceviche:
1/2 cup thinly sliced white onion
1 cup fresh orange juice
1 cup fresh lime juice
1 fresh jalapeno chile, sliced, including seeds
2 tablespoons kosher salt
24 medium sea scallops (1 1/4 lb), tough muscles removed from sides if necessary and scallops halved horizontally

For pasta cakes:

6 oz black (squid ink) angels hair pasta
1 teaspoon extra-virgin olive oil
About 1 cup olive or vegetable oil


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