My curiously tasty scallop, pineapple and napa cabbage Cevi-chi
Dear Friends, long time no see!
Sorry for the absence but I’ve been kidnapped by my new job. I basically don’t have free time or energy anymore but I can afford fancy plates!
Today I would like to show you the spicy, juicy and flavourful merge between a new and an old passion of mine: kimchi (fermented napa cabbage) and ceviche (marinated fish).
Back in Italy I used to work with a very skilled Peruvian Chef who introduced me to the amazing world of South American marinated goods.
Since then lime juice, salt, tons of onions and spicy peppers are my best friends (I’m not mentioning cilantro on purpose: cilantro is not my friend).
I discovered kimchi a couple of years ago while roaming the shelves of an Asian market. I only had tinned kimchi until a few months ago I first tried making my own.
At first I followed this extremely easy and reliable recipe; later on I experimented a bit by adding and swapping some ingredients (in this recipe I used a napa cabbage-pineapple), they all turned out pretty good but I suggest you to follow a recipe until you are experienced enough.
Kimchi is not for everyone. It is tangyness (is that even a real word?) made food: either you love it or you hate it.
Be prepared, if you’d like to go diy your pantry will have an intense smell of kimchi.
Sorry if dwelled a bit on the smelly aspect of kimchi but I don’t want to receive angry emails from upset readers.
Once you’ve made your kimchi (or bought it, booo!) finishing the recipe is surprisingly easy.
Get some fresh scallops (you can replace them with halibut or cod), lime juice, spring onion and whatever you like (for these pictures I’ve been using black sesame and habanero yellow chillies, they weren’t exactly photogenic). Finely slice the fish and let it sit in a mixture of kimchi liquid and lime juice for about 10/15 minutes (I learned how to make ceviche from a Limeña so I like my marinate fast to keep distinct flavours). When the fish is ready just dish up using you taste and fantasy.
I really hope you enjoy this new entry, if you have comments and/or questions about this or the previously posted recipes please feel free to write me.
Enjoy!