Food: SOG City Scallop Ceviche

While I never intended for the Oracle to be a food blog I do enjoy dining and writing about the experience. Plus, Urbanspoon turned out to be a good source of blog traffic. Unfortunately, I think I got too caught up in the review business. It became an obsession to visit new restaurants and blog about them.

One of the problems I encountered was that I was running out of decent restaurants to visit and write about unless I wanted to drive to East B.F.E. (a really long drive). I also discovered that if I didn't dine at every crappy little restaurant I could find, this review business was freakin' expensive.

I suppose I could have told the restaurant proprietors I was coming with the hope of getting comped, but that just never seemed right. Besides, they couldn't afford me. I may be a ho but sure as hell ain't no cheap ho. It's going to take more than a prime bone-in filet mignon and a bottle of Romane Conti 1997 to curry my favor. On top of that, my bride doesn't cotton much to my favor being curried by anyone but her. Women can be such poops about such as that.

Looking to the future, the Oracle will feature fewer restaurant reviews. But, fear not Foodies, the Oracle will still dine and dine well, and we will still share with you our experiences - like this tasty delight from the Oracle kitchen:

SOG City Scallop Ceviche

This ceviche blends the flavors of Peru, the Caribbean, and Southeast Asia.
Serves - 2
Prep. time - 10 minutes
Time to marinate - 2 to 3 hours in the refrigerator

1 dozen sea scallops - cut into quarters
1/2 cup red onion - cut onion in half and thinly slice
Juice from 3 limes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large pickled jalapeño - minced
1 medium tomato - chopped
3/4 cup cilantro - coarsely chopped
3 tablespoons fish sauce

Place all the ingredients, except for the fish sauce, into a medium bowl and gently stir to combine.

Cover the bowl and refrigerate. You may want to gently stir a time or two while the ceviche marinates.

Just before serving add the fish sauce and gently stir to combine. The fish sauce adds a whole new taste dimension to this dish.

This ceviche may be served on a bed of lettuce, but I enjoyed it yesterday evening all by itself. The only accompaniment was a bottle or three of ice cold beer. Be sure to save the tiger's milk as an after dinner treat, an aphrodisiac, or as a morning-after cure.

Bon appetit, y'all.

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