Scallop Seviche

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

Procedure

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

Chopped cilantro

Avocados, medium dice

Tomato, peeled and seeded, small dice

Salt

Olive oil

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

Lettuce leaves

8. To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.

Scallop Seviche

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