Kramer and I finally (and I mean F-I-N-A-L-L-Y) saw The Dark Knight Rises on Tuesday night. We had to see it at the only true IMAX in the city, of course, Lincoln Square. It was phenomenal, which I suppose was to be expected, but I loved The Dark Knight so much that I didn’t think it was possible to get up to that level again. Well, I was proven wrong. It’s one of those movies where you walk out of the theater immediately quoting your favorite lines, doing Bane, Batman or Alfred impressions, pretending to kick your husband with your killer Catwoman stilettos…you get the idea. We even saw the movie in its true form, as the theater was a little too warm and all of those nerds stunk up the place. The quintessential comic book turned movie going experience, wouldn’t you agree? I think we’re going to have to go see it again this weekend. I have to see Bane on the big screen at least one or two more times, and I definitely won’t ever get tired of hearing Hans Zimmer’s outrageously awesome score. Dun-dun-dun-na-dun-na-dun-na. That’s about as accurate as I can phonetically type it, but you get the idea. Oh, and that chant! It’s still stuck in my head. I even looked it up (they’re saying “deshi basara” if you were curious) so that I could properly annoy Kramer with it later. I only wish that it were playing at Nitehawk so I could have a Batman-themed cocktail while watching the movie. Maybe that will happen eventually.
I suppose that not everyone is a Dark Knight trilogy fan (although I cannot fathom how that’s even possible), so on to the ceviche, shall we? This is more of a Mexican ceviche, as that’s what I’m familiar with, coming from Arizona, but it’s a dish that is made is almost every Latin American country. I’m sticking with my theme of no-cook seafood because it’s hot as hell out there, so when you make this, you can look forward to another heat-free meal. You see, the acid in the lime and lemon juice breaks down and “cooks” the seafood for you. It’s almost like magic. I used rock shrimp (which supposedly used to be called peanut shrimp and I don’t understand why we didn’t stick with that obviously much more adorable name) and scallops, both of which are abundant in the summer time and delicious when added to lime juice, lemon juice, jalapeno peppers, shallots, salt, and pepper. That’s all you need, ladies and gents. Kramer and I ate our ceviche by scooping it up onto the plantain chips I had made earlier in the day, but it’s also good with potato or tortilla chips, on toasts, or even on its own. A lot of people have told me recently that they shy away from preparing raw fish at home, but please don’t. Go to a grocery store or market that you trust, ask someone about what is freshest, or even just look up the seasonality of your seafood online. Unless you’re purchasing bargain shellfish, I promise that you will be fine, and often times the stuff you buy for yourself is better quality then what you’d eat at a restaurant! So go forth! Smite your oven and make some ceviche.
What you’ll need – you can add avocado at the end, if you like. I didn’t end up doing that myself, but I considered it, so it must have been at least a somewhat decent idea, right?
Mince your jalapeno, thinly slice your shallot, and cut up your raw shrimp and scallops.
Toss it all together in a bowl with your lime and lemon juice and chives.
Let the ceviche marinate, covered, in the fridge for 2 hours. The acid will “cook” the seafood. Taste, and add salt and pepper as needed.
Serve it in a martini glass if you’re feeling fancy, maybe with some plantain chips on the side.
- ½ pound rock shrimp, cleaned and deveined
- ½ pound scallops
- juice of 4-5 limes
- juice of 1 lemon
- 1 shallot, thinly sliced
- 1 jalapeno, minced
- 10-12 chives, thinly sliced
- salt and pepper, to taste
- Rinse the shrimp and scallops and pat them dry. Cut the rock shrimp in half, and cut the scallops into similarly sized pieces (I cut each of my scallops into 6 small chunks). Place them in a bowl.
- Pour the lime juice and lemon juice over the seafood. Add in your thinly sliced shallot and minced jalapeno, followed by your chives. Mix everything up with your hands to combine. Add a pinch of salt and ground pepper, mix again, then cover tightly with plastic wrap. Refrigerate for at least 2 hours, or as long as 4 hours, taste, adjust seasonings as necessary, and serve. You can eat these with toasts, plantain chips, potato chips, tortilla chips, or on its own.