Name: Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa
Yield: Makes 48 hors d’oeuvres
Ingredients: 1/2 cup thinly sliced white onion; 1 cup fresh orange juice; 1 cup fresh lime juice; 1 fresh jalapeño chile, sliced, including seeds; 2 tablespoons kosher salt; 24 medium sea scallops (1 1/4 pound), tough muscles removed from sides if necessary and scallops halved horizontally; 6 ounce black (squid ink) angel’s hair pasta; 1 teaspoon extra-virgin olive oil; About 1 cup olive or vegetable oil; 1/2 cup minced white onion; 1/2 cup chopped fresh cilantro; 1/2 cup finely chopped fresh tomatillos; 1/2 cup finely chopped tomato; 1 tablespoon minced fresh jalapeño chile, including seeds; 1 teaspoon kosher salt

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Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa

Cooks' notes:

·Pasta cakes may be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature.
·Ceviche can be made 1 day ahead and chilled, covered.
·Salsa is best when made no more than 2 hours before serving.

Recipe notes

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