Overview
You know you’ve reached the top of your culinary game when you invent a cuisine. Jade Mountain’s Chef Allen Susser took the lush and exotic ingredients growing right outside his kitchen and created “Jade Cuisine.” While the menu of a master chef is usually out of reach, we reconstructed a few of Chef Susser’s blissful dishes in this issue of Galavante. However, we wouldn’t blame you if you wanted to go to Jade Mountain yourself and sample the real deal. Here are our adapted recipes, inspired by recipes around the web. First, we’ll start with the scallop ceviche:
Scallop Ceviche Recipe
Scallops are all over Jade Mountain’s menus. While they can be prepared in many fashions, the best way to enjoy this delicate shellfish is in a simple ceviche.
Serves 6
Prep time: 15 minutes
“Cook” time: up to 3 hours
Ingredients:
1 lb bay scallops
One large shallot, minced
1 garlic clove, minced
1/4 cup freshly squeezed lime juice
3 tablespoons olive oil
1/4 cup cilantro, minced
Kosher salt
Freshly ground black pepper
Directions:
Arrange scallops in a single layer in a shallow glass dish. In a separate bowl, mix shallot, garlic, lime juice, and olive oil. Pour evenly over scallops. Cover tightly with plastic wrap and refrigerate for at least 1 hour, but up to 3 hours. Scallops will be “cooked” when they turn opaque. Add cilantro and toss well. Season with salt and pepper. Serve with toasted rounds of baguette.
After trying our scallop ceviche recipe, check out:
Seared Sea Scallops in Vanilla Beurre Blanc
Cooking Class: Jade Mountain’s Chef on Wheels
Where better to receive a lesson in Jade Cuisine than at the resort itself?
Executive Chef Jonathan Dearden can either prepare a gourmet meal while you watch or offer a one-hour, hands-on cooking demonstration. Learn everything from simple vinaigrettes to preparing the perfect ceviche. (see: www.jademountain.com).
