Scallop Seviche with Avocado Dressing Recipe

Name: Scallop Seviche with Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons fresh lemon juice; 3 tablespoons fresh orange juice; 3 tablespoons fresh lime juice; 2 teaspoons grated lime zest; 2 teaspoons grated fresh ginger; 2 teaspoons minced serrano chile; 1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick; 4 scallions, finely chopped; 1 red bell pepper, finely diced; 1/4 cup finely chopped cilantro; 3 tablespoons pure olive oil; 1 large garlic clove, minced; 1 avocado, finely diced; 1 small tomatopeeled, seeded and finely diced; 1 tablespoon minced red onion; 1 tablespoon finely chopped cilantro; 1 serrano chile, seeded and minced; 1 small garlic clove, minced; 1 1/2 tablespoons fresh lime juice; 1 1/2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper

Servings: persons

1/4 cup plus 2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 teaspoons grated lime zest
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chile
1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick
4 scallions, finely chopped
1 red bell pepper, finely diced
1/4 cup finely chopped cilantro
3 tablespoons pure olive oil
1 large garlic clove, minced
1 avocado, finely diced
1 small tomatopeeled, seeded and finely diced
1 tablespoon minced red onion
1 tablespoon finely chopped cilantro
1 serrano chile, seeded and minced
1 small garlic clove, minced
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

1
In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile.
2
Add the sliced sea scallops in a single layer and turn them to coat.
3
Cover the dish and refrigerate until the scallops turn white, about 1 hour.
4
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.
5
In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic.
6
Fold in the lime juice and olive oil and season with salt and pepper.
7
Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
8
Spoon the avocado dressing on the seviche and pour a little of the marinade all around.
9
Serve immediately.

242

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 21 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons fresh lemon juice, 3 tablespoons fresh orange juice, 3 tablespoons fresh lime juice, 2 teaspoons grated lime zest, and more.

Yes, Scallop Seviche 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 with Avocado Dressing

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