Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6