Scallop Ceviche with Avocado Dressing
Karl Rábago
Great summer appetizer.
ingredients
- 1/4 cup plus 2 tbl fresh lemon juice
- 3 tbl fresh orange juice
- 3 tbl fresh lime juice
- 2 tsp grated lime zest
- 2 tsp grated fresh ginger
- 2 tsp minced serrano chile
- 1 1/4 lb large sea scallops, sliced horizontal 1/4 inch thick
- 4 scallions finely chopped
- 1 red bell pepper, finely diced
- 1/4 cp finely chopped cilantro
- 3 tbl olive oil
- 1 large clove garlic, minced
- Avocado Dressing:
- 1 avocado, finely diced
- 1 small tomato - peeled, seeded and finely diced
- 1 tbl minced red onion
- 1 tbl finely chopped cilantro
- 1 serrano chile, seeded and minced
- 1 small garlic clove, minced
- 1 1/2 tbl fresh lime juice
- 1 1/2 tbl olive oil
- Salt & fresh ground pepper
directions
- 1
Ceviche:
- 2
In a large glass baking dish, combine lemon, orange and lime juices; lime zest, ginger, chile. Add the sea scallops in a single layer and turn them to coat. Cover the dish and refrigerate until the scallops turn white, about 1 hour.
- 3
Add scallions, red bell pepper, cilantro, olive oil, and garlic. Refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
- 4
Avocado Dressing (prepare while scallops are in fridge)
- 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 & pepper.
- 7
Serving:
- 8
Serve with blue corn chips with small plates - chips, ceviche, topped with a little dressing.
- 9
Or, divide onto 6-8 shallow soup plates, then top with a little dressing for individual servings.
Source: Karl Rábago
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