Scallop Cerviche with Avocado Recipe
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Category: |
Category: |
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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
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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. |
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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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