Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are going to make south of the border Scallop Ceviche and what we are going to start with right now is prepping our scallops. We are using some really nice fresh, fairly large, but not too large jumbo sea scallops and one thing you want to remember when you are using the sea scallops is a lot of times they will have these mussels on them. The mussel is this little piece right here that is not very tender or conducive to eating. So what we want to do is -- you be will be able to see them because you see the rest of the side of the scallop is completely smooth. So when you see the little mussel basically all you are going to do is just take your finger and just peel it off. Okay, that is what you want to remove and this is what we are to use. Okay, so now we are going to go ahead and prep our scallops. What we are going to do is we are going to take our scallops and basically what you want to do is you just want to cut them in thin slices. You want to try and keep them all about the same size, so that -- all the slices about the size, so they all cook in about the same amount of time and again we are going to be using the Ceviche method, so we are going to be cooking them in acid. We will be adding zero heat to this dish, as we build it's just basically, what we are doing is we are preparing our scallops and then we are going to put them in a marinade for lack of a better term and just let them cook in the acid. We are going to go ahead and finish up slicing our scallops. We are going to put them in our bowl and then basically all we are going to do is add our different ingredients. Again and this can be to taste, if you make it a few times, you might want to alter the flavors and amount of the flavors that you are using. But what we are going to do is basically just take our bowl of scallops and start going through and add in our ingredients.
So I have got a red onion here and basically what I am going to do is show you how to prep the red onion for this dish and what we are going to do is just cut our onion in half. Okay, we are going to leave the root end attached and we are going to take and we are going to make two little slits right in the onion and then we are going to slice it as thin as we can. We want a thin slice on the onion. It is not something that we want a huge onion bite to, but we want a little bit of the onion flavor.
I like to leave it in the slices rather then taking it down to a fine chop. So we are going to take our onion, about two ounces of onion. We are going to add that right to it. We are going to add our tomato concasse which basically -- a tomato concasse is a can tomatoes, you can use fresh if you want. It's a little more work to use fresh. You have to peel them and them chop them, boil them down, but if you use can tomatoes, you add a little bit of chopped onion, little bit of garlic to taste, cook it down until it becomes almost of paste consistency and then you let it cool. So we are going to add our tomato concasse. We are going to add our green onions and again this is to taste. I am going to use about a quarter cup, maybe a little more. So we are going to use our green onions. We are going to use some garlic. Now then again as in any dish that you are going to use raw garlic, you want to try and get it as small as possible. So what we are going to do here is we are going to mince the garlic. What I am going to do I am going to start by taking off the ends of the garlic and then we are just going to mince it down.
So we are going to start by slicing it down and then we are going to take it to a rough chop and we are just going to keep running our knife through it until we get down to a rough chop and then I am going to show you how to turn it into a paste. So we have got the garlic down to a fairly small chop. What we are going to do now is just add a little bit of kosher salt and what's going to happen the kosher salt is going to work as an abrasive. So we are going to use the flat end of our knife and basically just mash the garlic end to the cutting board and you can actually hear the salt working as an abrasive, breaking the garlic down.
And as you keep doing it, it breaks down even further and you can keep doing this until basically your garlic turns into almost a liquid form. Okay, so we have got our garlic paste here and we are going to add -- see I have got two cloves, we are going to add about a clove and a half of the garlic, just going to save the rest of that. Okay and then we are going to add a little bit of cayenne pepper to a little bit of heat. I like to heat balancing off the citrus, so we are going to add maybe a half a tea spoon of the cayenne pepper. We are going to add our lemon juice. I have gone ahead and squeezed the juice of five lemons, we are going to have -- this is going to be sixth, so we are going to use six ounces of lemon juice, you get about an ounce from each lemon.
So, I have got my five ounces and I am going to squeeze the last one right in. I like to squeeze it through my fingers. You can definitely use a juicer if you would like, but if you squeeze it through your fingers you can catch any seeds that pop out. Caught a couple there and then we are just going to go ahead and squeeze the rest of the lemon in there, it gives us a total of six ounces of lemon juice and then we are going to add our cilantro and we are going to add about three table spoons of cilantro, okay. Now what we are going to do is we are just going to stir all of these up and we are going to put this in the refrigerator, we are going to cover it, put in the refrigerator and let it marinate.
You want to marinate for a minimum of four hours and add a little bit of salt, again this is some kosher salt and some fresh ground pepper. Stir this around and that's what we want there. So we are going to cover this and when we come back I am going to show you how to plate the scallop ceviche for either a salad or a first course.