For the Smoked Jalapeno Tequila:
You can either smoke the jalapenos in a covered bbq or over an open flame.
To smoke over an open flame, you will need a shallow pan with a perforated
liner and a cover.
Line the pan with the chips and place over a medium flame.
When the chips begin to smoke, place the jalepenos in the perforated liner
and cover the pan. Turn the flames down to low and smoke for 10 minutes.
While the jalepenos are still hot, place in the tequila and cover. Allow the
tequila to sit for 48 hours.
For the Ceviche:
Bring a large stockpot of salted water to a boil.
Add the scallops and blanch for no more than 1 minute.
Shock the scallops in an ice water immediately, then drain.
Combine all ingredients in a non-reactive bowl or container and allow to sit
refrigerated, for 3 hours allowing the acid to marry all the flavors.
Serve in a martini glass garnished with avocado, green onion and tortilla
Posted By: ZoniMenu.com, Via: Chile Head Mailing List
Post Date: Tuesday, April 18, 2000
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