scallop, shrimp, sea bass, pear and tarragon ceviche with grilled white chapatis

scallop, shrimp, sea bass, pear and tarragon ceviche with grilled white chapatis, originally uploaded by aarn! +27th April, 2009+.

marinated 1/2-lb of raw scallops, 1/4-lb of raw shrimp, and 1/4-lb of sea bass, all of which had been sliced into rounds or cubes about 1/3-in thick, in the juice from four lemons and four limes, the zest from one lime, 1/2 of a red bell pepper finely chopped, 1T. of finely chopped habenero pepper, two cloves of crushed garlic, and 1t. of salt. let this stand covered in the refrigerator for one hour, lightly mixing once or twice along the way. strained most of the marinating liquid and added to the seafood and pepper mixture: 1/4c. of extra-virgin olive oil, diced 1/2 of a large pear, finely sliced 1/4 of a red onion, 2 finely sliced scallions, 1 1/2T. of finely chopped fresh tarragon, 1t. sugar, and fresh cracked black pepper to taste.

mixed 3/4c. of warm water and 1t. of salt into 1 3/4c. all purpose flour, kneaded and let stand for 30 minutes at room temperature. took globs of the goo with a floured hand and pushed them into rounds and stretched to shape on a floured work surface, then placed each flattened dough piece on a low temperature grill until slightly charred and still moist on the inside. the best tasting ones were puffed full of air but still a little gummy around the edges.

plated the ceviche in chilled bowls on a larger plate with the chapatis and a sprig of tarragon. a glass of oyster bay sauvignon blanc was paired with this dish.