Day boat scallops "poisson cru" style with pickled ginger and toasted nori
Alcoholic beverages
I first had a version of this dish on the big Island of Hawaii where it was made with ono and mahi-mahi. I loved it so much I wrote down the ingredients on a napkin so I would not forget the basic technique. A bit different from ceviche, the lime is only allowed to quickly penetrate the fish instead of cooking it. Dayboat scallops, ones not treated with chemicals, can actually be found in my local market! The additions of ginger and toasted nori are my touches. Sea vegetables are a thriving business on the Mendocino coast. The coconut technique is from Mark Bittman; so easy and money-saving. Poisson Cru is meant to be eaten right away; hence I made the recipe for just two. I believe the ingredients could be scaled up proportionally.
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