INGREDIENTS
- 1 pound bay scallops
- 1 kent or non-fibrous ripe mango diced or julienne
- 1/2 small red onion diced
- 1 large ripe tomato diced
- 1 seville or sour orange juiced
- 1 lime juiced
- 1-2 scotch bonnet pepper deseeded, finely diced
- fine sea salt To taste
Carnival chips
METHOD
Ceviche
- Place all ingredients in a large bowl and mix. Season to taste with salt, mix again. Cover with plastic and marinate in the refrigerator for 1 hour.
- Divide into scallop shells, cups, or bowls, and serve at once with store-bought sweet potato chips or homemade Carnival Chips.
Carnival Chips
- Preheat a deep fryer with oil to 350˚F (180˚C).
- Line a baking sheet with paper towels. Fill a large bowl halfway with cold water and add 1 Tbsp (15 mL) sea salt. Using a mandolin, thinly slice the potatoes. Add to the salted water and soak for 5 minutes to remove some of the excess starch. Dry with paper towels.
- Place chips in the basket of the deep fryer and fry until crispy, about 3–5 minutes. Transfer to the baking sheet. Salt and serve at once.
VARIATION:
- Preheat oven to 425˚F (220˚C). Follow instructions in Step 2, then toss the chips in a bowl with about 1/4 cup (60 mL) vegetable oil.
- Transfer to the baking sheet lined with parchment and sprinkle with salt.
- Bake, turning occasionally, until crispy, about 20–25 minutes.