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Scallop Cerviche with Avocado Recipe

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This recipe for Scallop Cerviche with Avocado, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda DiBenedetto
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh sea scallops (shrimp or any kind of firm white fish will also work)
1 T. virgin olive oil
2 fresh limes (juiced)
1/2 c. sliced green onions
1 c. fresh cilantro (chopped or snipped)
1 avocado (peeled and cubed)
1 c. of coarsely chopped fresh tomato (or small grape tomatoes)
1/2 tsp. kosher salt or to taste
1 tsp. red pepper flakes

Directions:
Directions:
Boil 5 cups of water in a medium sauce pan.
Add scallops to rapidly boiling water and turn heat off. Cook scallops for 1 minute only. Transfer scallops with large slotted spoon to bowl of ice water to stop cooking process. Cool scallops in the ice water until cool enough to handle. Coarsely chop cooled scallops and toss into glass or metal bowl with lime juice. Mix to coat scallops with the juice. Cover with plastic wrap and refrigerate for 2 hours.

Remove from refrigerator and add remaining ingredients. Toss gently to coat all ingredients in the lime marinade. Keep refrigerated until ready to serve.

Number Of Servings:
Number Of Servings:
6 as a first course or 2 as a main course salad
Preparation Time:
Preparation Time:
10 minutes, not including the refrigeration
Personal Notes:
Personal Notes:
This is absolutely elegant and simple. I serve it in crystal stemmed dessert glassed for a formal dinner and different martini glasses for an informal meal. This also works well served as individual luncheon salads on crisp iceberg lettuce or mounded in the center of endive leaves.

 

 

 

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