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Desert Garden Gazpacho with
Margarita-Scallop Seviche



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Desert Garden Gazpacho with
Margarita-Scallop Seviche

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

 (Serves 8)

“If you’re hot and tired there are few things more energizing than a bowl of
icy gazpacho. We top ours with a refreshing seviche of scallops marinated in
golden tequila and zesty citrus juices. Seviche is a Latin American dish that
uses lime juice instead of heat to “cook” raw seafood. The acid in the citrus
juices slowly changes the proteins in the scallops rendering them “cooked”
after a few hours. The amount of tequila used in the marinade is just for
flavor; if you prefer not to use it, it can be omitted.”

 Margarita-Scallop Seviche
Juice and grated zest of 2 limes
Juice and grated zest of 1 orange
3 tablespoons gold tequila
1/2 jalapeño pepper, seeded and minced
1 tablespoon chopped fresh cilantro
leaves and stems
2 scallions, thinly sliced
1/2 teaspoon salt
6 ounces sea scallops, cut
into 1/4-inch coins

Desert Garden Gazpacho
1 green bell pepper, diced
1 cup fresh corn kernels
1 cucumber, peeled, seeded, and diced
1 cup diced, peeled jicama
1/2 small red onion, diced
2 pounds ripe tomatoes, seeded and
diced (about 4 cups)
1 teaspoon minced garlic
2 jalapeño peppers, seeded
and minced
4 cups tomato juice
Juice of 1 1/2 limes
3/4 cup fresh orange juice
2 tablespoons chopped fresh cilantro leaves
and stems 1 1/2 teaspoons salt

1. Prepare the seviche:  Combine the lime juice and zest, orange juice
and zest, tequila, jalapeño, cilantro, scallions, salt, and scallops in a
small bowl. Cover and refrigerate for at least 4 hours and no longer
than 6 hours. Serve well chilled.
2. Prepare the gazpacho:  Combine the bell pepper, corn, cucumber,
jicama, onion, tomatoes, garlic, and jalapeños in a large, nonreactive
bowl. Stir in the tomato juice, lime juice, orange juice, cilantro, and
salt. Cover and refrigerate until well chilled, at least 2 hours.
3. To serve, divide the soup among 8 well-chilled bowls. Top each
with a spoonful of the Margarita-Scallop Seviche.
This soup is best if eaten within 2 days.

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