Jose Andres, chef/partner - Jaleo, Washington, D.C.

Ingredients

Orange ice:

1 1/8 cups orange juice

2-3 Tbsp. tequila

Scallop ceviche

4 scallops (and a half shell for each presentation)

1 finely minced jalapeo chile

Juice of 1 lime

Avocado oil

Zest from one orange

Directions

For the orange ice, combine the ingredients and freeze in a deep freezer pan to -4 F (-20 C).

For the scallop ceviche, marinate the scallops in lime juice with the jalapeo for an hour or more.

Serve the scallops in a half shell. Scrape the ice by using a teaspoon. Place a scoop of the ice on each scallop. Finish with a drizzle of avocado oil and a dusting of orange zest, using a microplane.