180 g / 6 oz Clearwater Patagonian Scallops, whole
1 lime, zested and juiced
1 orange, juiced
1/2 avocado, diced and tossed in lime juice
1/4 yellow pepper, diced
1/4 red pepper, diced
5 ml / 1 tsp grated ginger
15 ml / 1 tbsp chopped cilantro
(reserve a few sprigs for garnish)
10 ml / 2 tsp minced Shallot
1/4 jalapeno minced, seeds and ribs removed
60 ml / 1/4 cup olive oil
1. Add diced avocado to lime juice immediately to keep it
from turning color.
2. 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.
Appetizer, Salad, Entrée