Portions: 12 Portion size: 4 oz (125 g)
U.S. Metric Ingredients
1 kg 250 mL 125 g
Sea scallops (see note) Lime juice
Red onion, chopped fine
Cut the scallops into quarters vertically, then slice crosswise 54 in. (6 mm) thick.
In a nonreactive container, mix together the scallops, lime juice, and onion.
Refrigerate about 12 hours, until the scallops have the texture of cooked scallops.
6 tbsp 2
8 oz to taste 4 floz
90 mL 2
250 g to taste 125 mL
Jalapeno, seeded and chopped fine
Avocados, medium dice
Tomato, peeled and seeded, small dice
4. Drain the scallops and onions, discarding the lime juice.
5. Gently toss the scallops with the jalapeno, cilantro, avocado, and tomato.
6. Add salt to taste.
7. Mix in the olive oil as needed as needed
8. To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.
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