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Scallop Ceviche with Avocado Dressing

  • 6servings
  • 1minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tbl fresh lemon juice

  2. 3 tbl fresh orange juice

  3. 3 tbl fresh lime juice

  4. 2 tsp grated lime zest

  5. 2 tsp grated fresh ginger

  6. 2 tsp minced serrano chile

  7. 1 1/4 lb large sea scallop s, sliced horizontal

  8. 1/4 inch thick

  9. 4 scallion s finely chopped

  10. 1 red bell pepper , finely diced

  11. 1/4 cp finely chopped cilantro

  12. 3 tbl olive oil

  13. 1 large clove garlic, minced

  14. Avocado Dressing:

  15. 1 avocado , finely diced

  16. 1 small tomato - peeled, seeded and finely diced

  17. 1 tbl minced red onion

  18. 1 tbl finely chopped cilantro

  19. 1 serrano chile, seeded and minced

  20. 1 small garlic clove, minced

  21. 1 1/2 tbl fresh lime juice

  22. 1 1/2 tbl olive oil

  23. Salt & fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Ceviche:

  2. In a large glass baking dish, combine lemon, orange and lime juices; lime zest, ginger, chile. Add the sea scallops in a single layer and turn them to coat. Cover the dish and refrigerate until the scallops turn white, about 1 hour.

  3. Add scallions, red bell pepper, cilantro, olive oil, and garlic. Refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.

  4. Avocado Dressing (prepare while scallops are in fridge)

  5. In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic.

  6. Fold in the lime juice and olive oil and season with salt & pepper.

  7. Serving:

  8. Serve with blue corn chips with small plates - chips, ceviche, topped with a little dressing.

  9. Or, divide onto 6-8 shallow soup plates, then top with a little dressing for individual servings.

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