Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Fresh bay scallops - shucked

  2. 1/4 cup 36g / 1 1/3oz Chopped red bell peppers

  3. 1/4 cup 36g / 1 1/3oz Chopped yellow bell peppers

  4. 1 cup 146g / 5.1oz Fresh jalapeño - seeded, chopped (small)

  5. 1/2 cup 31g / 1.1oz Chopped red onion

  6. 3/4 cup 177ml Fresh lime juice

  7. 1/2 cup 118ml Coconut milk

  8. 1/4 cup 59ml Olive oil

  9. 1/4 cup 4g / 0.1oz Chopped fresh cilantro leaves

  10. 1 tablespoon 15ml Chopped garlic Salt - to taste Freshly-ground black pepper - to taste

  11. 1 cup 62g / 2 1/5oz All-purpose flour

  12. 1 Avocado - peeled, pitted, and small diced

  13. 1 tablespoon 15ml Chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the fryer. Combine the scallops, bell peppers, jalapeño, red onion, lime juice, coconut milk, olive oil, cilantro and garlic in a mixing bowl. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes. Divide the mixture in half. Seviche: Cover one of the halves and place back in the refrigerator until ready to serve. Drain the remaining half. Escabeche: Place the flour in a shallow bowl and season with salt and pepper. Dredge the remaining half of scallops in the seasoned flour, coating completely. Fry in batches until golden brown. Remove and drain on paper towels. Season with salt and pepper. Spoon the Seviche into each parfait glass. Top the Seviche with a spoonful of the avocado. Season with salt and pepper. Spoon the Escabeche over the avocado. Garnish with cilantro.


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