Lordy it’s hot in New York. Really hot. Like sweat dripping down my body hot. Like get me as far away from a stove as possible hot. Like I’d like to go stand in front of a broken fire hydrant hot. Like I don’t know if I’m soaking wet because the humidity is 100% or because the temperature is 100˚F – that hot!
Yes, it’s definitely no fuss, no heat gazpacho and ceviche weather. Why not combine them? This gazpacho is simply watermelon blended with a little sea salt, sherry vinegar, and olive oil. It’s salty, tangy, sweet and just as good on it’s own as it is with the ceviche.
The bay scallop ceviche, cooked in the the acids from lime juice, gets a kick from a few pinches of allspice (a Cuban interpretation) plus some ginger, red onion, and cubanelle pepper. Cucumbers slices and mint chiffonade add on another refreshing layer. So here’s my ultimate cool-down recipe for the summer. What’s yours? (Pouring a bucket of ice over your head doesn’t count).
Related recipes around the blogoshpere:
- 1 small (size of your head) seedless watermelon, rind cut off and cubed
- 4-5 T sherry vinegar
- 1/4 cup olive oil
- 1 tsp. sea salt
- 1pound bay scallops
- 1/2 cup freshly squeezed lime juice (do not get the pre-squeezed stuff, it tastes funny, I tried it)
- 1/4 small red onion, sliced thin
- 1/2 cubanelle pepper, brunoised (diced very small, 2mm)
- 1 small nub of ginger, brunoised (about 1 T)
- 1 small cucumber, cut half into thin rounds and half into a brunoise
- 7 mint leaves, chiffonaded (sliced thin)
- 1 T olive oil
- 2 small pinches allspice
- Sea salt
Blend first 3 ingredients together in a blender on high until smooth. If for some reason there are seeds strain them out. Season with salt. Add more vinegar and salt to taste. Chill.
Combine scallops, lime juice, red onion, ginger, cubanelle pepper, and all-spice in a small bowl. Cover and refrigerate for 2 hours. Before serving mix in olive oil, sea salt to taste, brunoised cucumber, and mint. Spoon ceviche in the center of bowls filled with watermelon gazpacho and decorate with cucumber slices.
Note: Mint has a tendency of turning black if it is mixed in with acidic ingredients. Mix it in last, right before serving, and it will keep its color for up to 15 minutes.