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.
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