Aji Chombo Abuelo Ceviche
(by Dale C. Clarke)
2 cups of Ron Abuelo (or your favorite dark 151)
6 Aji Chombo habeneros, halved (not seeded)
1/2 cup golden raisins
1 2' piece fresh ginger, skinned and finely diced
2 lbs. bay scallops or peeled shrimp (or combination)
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 red onion, diced
3 roma tomatoes, diced
1/4 cup chopped cilantro
salt to taste
2 cups lime juice, freshly squeezed
1 cup lemon juice, freshly squeezed
1 cup orange juice, freshly squeezed
1 cup coconut milk (fresh)
zest of 6 oranges (zest before you squeeze)
orange wedges (optional)
Scald the the habaneros in a small saute pan with 1/2 cup of rum and turn down and
simmer for 5 minutes. Take off the heat and stir in the ginger and raisins for
2 minutes. Stir in the rest of the rum put in a heat proof glass bowl and cover.
Allow the rum mix to sit for 48 hours.
Making the Ceviche:
Fish the habaneros out of the rum mix and dice into smaller pieces. That way
folks can't pick them out. Trim scallops/shrimp into 1/2 to 3/4 inch pieces.
Scald the scallops/shrimp in a large stockpot of lightly salted water
for about 1 minute. Stop the cooking quickly in a subsequent icewater bath,
then drain thoroughly. Combine all ingredients in a glass or pyrex bowl.
and allow to sit refrigerated for 3 to 5 hours, allowing the liquid to "cook"
the scallops/shrimp. If you can refrigerate over night you can use large scallops
and whole peeled shrimp.
Serve in a stemmed glass, along with cool ranch chips or Ritz or soda
crackers. For show you may use cleaned, long mussel or razor clam shells as a spoons.
If you are using ceviche as a "going home" wakeup treat for borachones, add 3 more
raw finely diced Aji Chombos as you Combine the ingredients.