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Southwest summer ceviche

Pajarito Chef/Co-Owner Tyge Nelson joined us in-studio to teach us about ceviche, and its variations.

GOLDEN VALLEY, Minn. — Pajarito is known for taking simple traditional Mexican dishes and elevating them to new heights.

And, now the chef/owners have proven this once again with the introduction of their new summer menu. It includes a refreshing spin on a traditional ceviche. Pajarito Chef/Co-Owner Tyge Nelson joined us in-studio to teach us about ceviche, and its variations, and how he gives Pajarito’s version a decidedly upscale, summery twist.

Sea Scallop Aguachile with Cucumber, Melon, Habanero, and Mint  

To plate (4 plates)

8 (sushi grade) raw scallops, cut in thirds to make “coins”

12 Watermelon balls made with a melon baller

12 Canteloupe balls made with a melon baller

12 Honeydew balls made with a melon baller

12 Pieces Crushed English Cucumber

1 Habanero or Serrano chile cut as thinly as possible into rings, seeds and membranes removed

8 mint leaves

Extra Virgin Olive Oil (EVO)

Kosher Salt

2 C Canteloupe Leche de Tigre (recipe follows)

Mint Oil (recipe follows)

½ Lime Juiced

Directions:

Place the scallops in a bowl and gently toss with a small amount of EVO, lime juice and salt. Toss to season. Place 6 pieces of scallops, randomly, on each of 4 chilled plates. Toss the melon in a small amount of EVO, lime, and salt and do the same for the melons. Grab a small heavy sauce pan, or meat mallet. Place the cucumber on a cutting board and put on a sturdy counter. With the pan or mallet, smash the cucumber, breaking it up into medium sized, jagged pieces. Take 12 pieces of cucumber and toss in a bowl with lime, EVO, salt and arrange randomly on the plate. Once the scallop, melon, and cucumber are plated, gently ladle 1/2 C of the leche de tigre onto each plate. Then drizzle about 1 tablespoon of the mint oil onto the plate, floating it in the liquid. To finish, randomly scatter 5-6 chili rings on each plate and finish by tearing up 2 mint leaves onto each plate. Serve immediately.

Leche de Tigre (Tiger’s Milk):

1½ C Fresh Squeezed Lime Juice

½ C Fresh Squeezed Orange Juice

3 C Canteloupe juice

6 Carrots, Peeled

2 Stalks of Celery

3 cloves Garlic

2 Stalks Celery

2 T Ginger, Grated

1 T Cilantro stems

1 Habanero Chili, stemmed

1 T Agave Syrup

1 T Kosher Salt

Directions:

Combine all ingredients in the bowl of a blender, puree until smooth and strain through a chinois or fine mesh strainer. Continue to put through a strainer until no solids appear in the bottom of the basket. Discard solids and set liquid aside in the refrigerator to cool.

Mint oil:

1 bunch Italian parsley

1 C Mint leaves, packed

1 C Canola oil

1 T Kosher salt

Directions:

Place the parsley, canola oil and salt in the bowl of a blender. Puree until bright green, approximately 3-5 minutes. Turn off the motor and add the mint. Puree for 1 additional minute. Remove the puree from the bowl of the blender and pour into a small metal bowl set over a larger bowl filled with ice. Stir with a spatula to cool off quickly. Pour mix through a chinois to strain off as much of the solids as possible. Discard the solids and place the oil in an airtight container in the refrigerator.

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