Mar 14, 2008 3:00 am US/Pacific
Tony Tantillo: Limes
(CBS)
Well today's tip of the day is going to be with limes.
What is the culinary world without limes? They're great in so many different recipes along with some drinks, which of course need limes, but let's face it, if you like ceviche, which is fish that is marinated in citrus juices that cooks shrimp etc. —one of the most common and popular dishes in many Spanish cuisines—you will need limes, but let me tell you something about limes. If you do not select them and store them right, no matter what you're going to make with the limes, it's not going to taste any good.
One of the biggest complaints I get with these little green beauties is that people ask me, "Tony, when I bought the limes, there wasn't any juice in those limes," and since they are fairly expensive this time of year, let me give you some tips on how to get the limes with the most juice to make that wonderful recipe. Let's talk about selection.
When you buy your limes, look for one like this one here. You will need a small lime that should smell and taste great. You want to make sure it has a deep green color all the way around, that is very important, and then you want to make sure that the skin isn't thick.
You can tell the ones with a thick skin because take a look at this lime right here. You see these ridges and these bumps? That means that skin is thick and there's not going to be any juice. You also want to make sure they are heavy for their size, which means they're packed with juice.
When you want to get that juice out, just roll the lime on a countertop with the palm of your hand, and when it starts to give, that is when the juice is ready.
So, limes…for the recipe or to finish off a dish, here they are. The price a little bit high right now, but enjoy them.
Ceviche
In Ceviche (sometimes spelled seviche,) the acids in citrus juices actually "cook" the seafood when left in contact with seafood for a period of several hours or more.
Serves 2 as a first course
1/2 pound bay scallops
Juice of 2 to 3 limes
2 tablespoons minced red bell pepper
2 tablespoons minced scallions
2 tablespoons minced cilantro
1/2 teaspoon kosher salt
1/2 teaspoon minced jalapeño pepper
Lettuce leaves
6 to 8 tomato wedges for garnish
1. Remove thin white strip of muscle or "hinge" from scallops, the small strip that becomes tough and rather indigestible when cooked. Marinate scallops in lime juice about 3 hours.
2. Remove to a bowl with slotted spoon and add 1 tablespoon of the lime juice and all the remaining ingredients except lettuce and tomato wedges. Taste and adjust seasonings. Divide between 2 small plates lined with lettuce leaves. Garnish with tomato wedges.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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