6 Minute Meal & Deal: Tuna Bar's Scallop Ceviche
OLD CITY (WPVI) -- If you don't feel like cooking tonight, you can leave the stove off for this week's 6-minute meal.
6abc's Alicia Vitarelli stops by Tuna Bar in Old City for a Scallop Ceviche.
The Meal: Tuna Bar Chef/Owner Ken Sze's Scallop Ceviche, no cooking required.
Tuna Bar Yuzi Dressing
teaspoon of fresh/imitation wasabi
4 tablespoon soy
2 tablespoon canola/vegetable oil
2 tablespoon sugar
1/2 teaspoon sesame oil
2 tablespoons yuzu
Mix well
*Chef Tips:-You can pre-make and store the dressing in the refrigerator. You should be able to find Yuzu at your supermarket; it is a citrus-like fruit)
Scallion Oil
2 cups scallions
3 cups of vegetable oil
Blend and let it set for at least 2 hours
Strain into a squeeze bottle
Live scallops
Shucked and cleaned, slice very thin and arrange in a line on plate, 1 scallop per plate
*Chef Tip: The chef uses live boat scallops but recommends home cooks buy day boat scallops from Cape May.
Plating
Place the scallops sliced on a plate drizzle a little more wasabi oil for additional heat.
*Chef Tip: The wasabi oil is super concentrated so use sparingly. It can be hard to find so you can substitute wasabi paste or dried wasabi, both available in most supermarkets.
Place dressing and drizzle scallion oil.
Garnish Cut a finger lime in half
*Chef Tip: If you can't find finger limes, you can substitute lime zest)
Garnish with finger limes - Squeeze out the insides of the finger lime onto the top of your dish.
Chef Tidbit: finger limes are also known as caviar citrus because they're filled with hundreds of tiny little balls filled with tangy, sweet-and-sour juice that literally burst in your mouth when you bite into them.)
The Deal: Dine at Tuna Bar by Wednesday, March 13th and you'll get a complimentary spicy tuna roll if you tell them you saw this feature on 6abc.
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