Scallop Seviche - Ceviche With Avocado Dressing Recipe

Name: Scallop Seviche - Ceviche With Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lemon juice, plus; 2 tablespoons fresh lemon juice (please don't use anything from the bottle!); 3 tablespoons fresh orange juice; 3 tablespoons fresh lime juice; 2 teaspoons grated lime zest; 2 teaspoons grated fresh ginger; 2 teaspoons minced serrano chilies; 1 14 lbs large scallops, sliced horizontally 1/4 inch thick; 4 scallions, finely chopped; 1 red bell pepper, finely diced; ¼ cup finely chopped cilantro; 3 tablespoons pure olive oil; 1 large garlic clove, minced; 1 avocado, finely diced; 1 small tomatoes (peeled, seeded and finely diced); 1 tablespoon minced red onion; 1 tablespoon finely chopped cilantro; 1 serrano chili, seeded and minced (optional); 1 small garlic clove, minced; 1 ½ tablespoons fresh lime juice; 1 ½ tablespoons extra virgin olive oil; salt & freshly ground black pepper

Servings: persons

¼ cup fresh lemon juice, plus
2 tablespoons fresh lemon juice (please don't use anything from the bottle!)
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 teaspoons grated lime zest
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chilies
1 14 lbs large scallops, sliced horizontally 1/4 inch thick
4 scallions, finely chopped
1 red bell pepper, finely diced
¼ cup finely chopped cilantro
3 tablespoons pure olive oil
1 large garlic clove, minced
1 avocado, finely diced
1 small tomatoes (peeled, seeded and finely diced)
1 tablespoon minced red onion
1 tablespoon finely chopped cilantro
1 serrano chili, seeded and minced (optional)
1 small garlic clove, minced
1 ½ tablespoons fresh lime juice
1 ½ tablespoons extra virgin olive oil
salt & freshly ground black pepper

1
PREPARE THE SCALLOP SEVICHE:.
2
In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
3
Add the sliced sea scallops in a single layer and turn them to coat.
4
Cover the dish and refrigerate until the scallops turn white, about 1 hour.
5
Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
6
MAKE THE AVOCADO DRESSING:.
7
In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
8
Fold in the lime juice and olive oil and season with salt and pepper.
9
Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
10
Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
11
Serve immediately.
12
**Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley.
13
Look for the 1998 Pikes or the 1998 Petaluma.
14
Search for easy-to-find bright, citrusy Riesling.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: ¼ cup fresh lemon juice, plus, 2 tablespoons fresh lemon juice (please don't use anything from the bottle!), 3 tablespoons fresh orange juice, 3 tablespoons fresh lime juice, and more.

Yes, Scallop Seviche - Ceviche With Avocado Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop Seviche - Ceviche With Avocado Dressing

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