Recipe

Scallop Seviche Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year ago Lovely, fresh scallops, marinated in lime juice... served on a bed of crunchy Bibb lettuce, this makes an excellent side dish for any meal! Note: -- scallops are marinated overnight. Prep:10m Servings:6	Chefelaine
	easy delicious

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Ingredients

1 lb Sea scallops ****see note

4 oz Lime juice

2 oz Red onion, chopped fine

1/2 Jalapeño pepper, seeded and finely chopped

3 tbsp Chopped cilantro

1 Avocado

4 oz Tomatoes, peeled, seeded, small dice

to taste --- Salt

2 oz Olive oil

as needed --- Bibb Lettuce leaves

Directions

Cut the scallops into quarters vertically, then slice crosswise, 1/4 inch thick.

In a nonreactive container, mix together the scallops, lime juice, and onion.

Refrigerate about 12 hours, until the scallops have the texture of cooked scallops.

Drain the scallops and onions, discarding the lime juice.

Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.

Add salt to taste.

Mix in the olive oil

To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.

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Suggestion:

As an alternative to sea scallops, use bay scallops and leave them whole

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Comments

dooley 1 year ago said:
Man, I love any kind of Seviche and this sounds great! I've been working construction down in the Houston, Galveston area in the gulf after Hurricaine Ike and it really jammed my cooking living out of a hotel. Going back today to a condo, this will be my first dish! It will be refreshing after a 14 hour day! Thanks! Jimmy