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Desert Garden Gazpacho with
Margarita-Scallop Seviche

 
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Desert Garden Gazpacho with
Margarita-Scallop Seviche


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

 (Serves 8)

“If you’re hot and tired there are few things more energizing than a bowl of
icy gazpacho. We top ours with a refreshing seviche of scallops marinated in
golden tequila and zesty citrus juices. Seviche is a Latin American dish that
uses lime juice instead of heat to “cook” raw seafood. The acid in the citrus
juices slowly changes the proteins in the scallops rendering them “cooked”
after a few hours. The amount of tequila used in the marinade is just for
flavor; if you prefer not to use it, it can be omitted.”

 Margarita-Scallop Seviche
Juice and grated zest of 2 limes
Juice and grated zest of 1 orange
3 tablespoons gold tequila
1/2 jalapeño pepper, seeded and minced
1 tablespoon chopped fresh cilantro leaves and stems
2 scallions, thinly sliced
1/2 teaspoon salt
6 ounces sea scallops, cut into 1/4-inch coins

Desert Garden Gazpacho
1 green bell pepper, diced
1 cup fresh corn kernels
1 cucumber, peeled, seeded, and diced
1 cup diced, peeled jicama
1/2 small red onion, diced
2 pounds ripe tomatoes, seeded and
diced (about 4 cups)
1 teaspoon minced garlic
2 jalapeño peppers, seeded and minced
4 cups tomato juice
Juice of 1 1/2 limes
3/4 cup fresh orange juice
2 tablespoons chopped fresh cilantro leaves and stems
1 1/2 teaspoons salt