Clearwater - Argentine Scallops

Ceviche Style Argentine Scallops with Lime and Shallot

180 g	Clearwater Argentine Scallops, whole
1	Lime (zest and juice)
1	Orange, juiced
½ cup	Avocado, diced and tossed in lime juice
¼ cup	Yellow pepper, diced
¼ cup	Red pepper, diced
5 ml	Ginger, grated
15 ml	Cilantro, chopped (reserve a few sprigs for garnish)
10 ml	Shallot, minced
¼	Jalapeno, minced seeds and ribs removed
60 ml	Olive oil

Directions

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.