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• 180 g Clearwater argentine scallops, whole
• 1 Lime zested and juiced
• 1 Orange juiced
• ½ cup Avocado diced and tossed in lime juice
• ¼ cup Yellow pepper diced
• ¼ cup Red pepper diced
• 5ml Grated ginger
• 15ml Chopped cilantro (reserve a few sprigs for garnish)
• 10ml Minced Shallot
• ¼ Jalapeno minced seeds and ribs removed
• 60ml Olive oil

• Add diced avocado to lime juice right away to keep it green.
• In a non-reactive bowl (glass or plastic) mix together the lime-coated avocado and remaining ingredients and allow to ‘cure’ in refrigerator for 3 hours (up to a maximum of 6 hours)
• Arrange scallops ceviche in the center of an attractive plate.
• Garnish with a sprig of cilantro, minced jalapeno and a twist of lime.