Scallop Seviche - Ceviche With Avocado Dressing |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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. Ingredients:
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 tomato (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 |
Directions:
1. PREPARE THE SCALLOP SEVICHE:.
2. In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
3. Add the sliced sea scallops in a single layer and turn them to coat.
4. Cover the dish and refrigerate until the scallops turn white, about 1 hour.
5. 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.
6. MAKE THE AVOCADO DRESSING:.
7. In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
8. Fold in the lime juice and olive oil and season with salt and pepper.
9. Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
10. Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
11. Serve immediately.
12. **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.
|
|