Prep 25 mins
Cook 0 mins
Food & Wine Magazine, June 2007. 3 hour marinating time for the scallops. Fresh and exciting flavors. Since I have never tasted a scallop ceviche now is the time.
- 1⁄4 cup fresh lemon juice, plus
- 2 tablespoons fresh lemon juice (please don't use anything from the bottle!)
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- 2 teaspoons grated lime zest
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced serrano chilies
- 1 1⁄4 lbs large scallops, sliced horizontally 1/4 inch thick
- 4 scallions, finely chopped
- 1 red bell pepper, finely diced
- 1⁄4 cup finely chopped cilantro
- 3 tablespoons pure olive oil
- 1 large garlic clove, minced
- 1 avocado, finely diced
- 1 small tomatoes (peeled, seeded and finely diced)
- 1 tablespoon minced red onion
- 1 tablespoon finely chopped cilantro
- 1 serrano chili, seeded and minced (optional)
- 1 small garlic clove, minced
- 1 1⁄2 tablespoons fresh lime juice
- 1 1⁄2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- PREPARE THE SCALLOP SEVICHE:.
- In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
- Add the sliced sea scallops in a single layer and turn them to coat.
- Cover the dish and refrigerate until the scallops turn white, about 1 hour.
- Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
- MAKE THE AVOCADO DRESSING:.
- In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
- Fold in the lime juice and olive oil and season with salt and pepper.
- Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
- Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
- Serve immediately.
- **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.