A ceviche from chef Doug Flicker of Piccolo restaurant in Minneapolis combines the bounty of the garden with tender gems from the sea.
Cucumber with bay scallop, asparagus and pea shoots
Serves 4
1 English cucumber, peeled
4 teaspoons absinthe
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
Sea salt
4 large asparagus spears
4 ounces bay scallops, diced
1 tablespoon chopped chives
(1)/’ cup Kewpie Japanese mayo*
12 pea shoots and tendrils (tender tops of tendrils only)
Micro-greens
1 teaspoon toasted sesame seeds
Togarashi spice
1. For planks, cut cucumber in half crosswise. Cut off one-third of each piece; chop finely and set aside. Square off 2 larger pieces by slicing off the length of each side. Slice each in half lengthwise to get 4 planks.
2. Place diced cucumber in one bowl, planks in another. Season both with absinthe, olive oil, lemon juice and a pinch of salt.
3. Shave asparagus lengthwise with a vegetable peeler. Add to diced cucumber, saving some for garnish. Add scallops, chives and mayo. Toss gently. Season with salt and lemon juice to taste.
To assemble:
Place cucumber planks on a plate. Divide scallop mixture over planks. Garnish with asparagus, pea shoots and micro-greens. Sprinkle with sesame seeds and togaroshi.
*Kewpie mayo and togarashi spice can be found in Asian markets.
