Aarón Sanchez’s Calabacitas Con Queso & Scallop and Shrimp Ceviche

Calabacitas Con Queso
Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, very finely chopped
1 pound zucchini, cut into large dice
1 large tomato, cored, seeded, and diced
1 scallion, thinly sliced
1 tablespoon Cilantro-Cotija Pesto (page 42)
½ cup crumbled queso blanco (preferably
the Cacique brand) or lightly salty feta
Freshly squeezed lime juice
Salt and freshly ground black pepper

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Directions:
1. Put the olive oil and garlic in a large skillet and set it over medium heat. Once the garlic
begins to sizzle, cook, stirring, for 1 minute so the oil gets some of that garlic flavor. Add
the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about
3 minutes. Add the tomato and scallion and cook until the tomato begins to break down,
about 5 minutes.

2. Take the skillet off the heat and stir in the Cilantro-Cotija Pesto and queso blanco until
the cheese starts to melt. Season with lime juice, salt, and pepper to taste, and serve.

Scallop and Shrimp Ceviche
Ingredients:
½ cup Habanero Love
2 tablespoons mango puree
¹⁄³ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice, plus
more as needed
2 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded tomato
2 tablespoons chopped fresh cilantro
Salt
1 pound shrimp, peeled, deveined, and
halved lengthwise
½ pound bay scallops, or ½ pound sea
scallops cut into small pieces
Plantain or tortilla chips, for serving

Directions:
1. Whisk together the Habanero Love, mango puree, orange juice, and lime juice in a large
bowl. Add the onion, tomato, and cilantro, stir well, and set aside.

2. Prepare a big bowl of ice water. Bring a big pot of salted water to a simmer.

3. Add the shrimp to the simmering water and cook, stirring occasionally, just until
they’re cooked through, 45 seconds or so. Use a skimmer or slotted spoon to remove the
shrimp and drop them into the bowl of ice water to stop the cooking.

4. Bring the water back to a simmer and cook the scallops, stirring occasionally, until they’re
just cooked through, about 45 seconds. Scoop them out and drop them into the ice water to
stop the cooking.

5. Drain the shrimp and scallops really well and pat them dry with paper towels. Add
them to the Habanero Love mixture. Stir well, cover the bowl with plastic wrap, and stick the
bowl in the fridge for 1 hour.

6. When you’re ready to serve it, season with salt and lime juice to taste. Serve with plantain
or tortilla chips.