Ceviche Style Argentine Scallops with Lime and Shallot
Thank you to Clearwater for this recipe.
Ingredients
180 g / 6 oz Clearwater Argentine Scallops, whole*
1 lime, zested and juiced
1 orange, juiced
1/2 avocado, diced and tossed in lime juice
1/4 yellow pepper, diced
1/4 red pepper, diced
5 ml / 1 tsp grated ginger
15 ml / 1 tbsp chopped cilantro (reserve a few sprigs for garnish)
10 ml / 2 tsp minced shallot
1/4 jalapeno minced, seeds and ribs removed
60 ml / 1/4 cup olive oil
To make
- Add diced avocado to lime juice immediately to keep it from turning color.
- In a non-reactive bowl (glass or plastic) mix together the lime-coated avocado and remaining ingredients and allow to ‘cure’ in refrigerator for 3 hours (up to a maximum of 6 hours).
- Arrange scallops ceviche in the center of an attractive plate. Garnish with a sprig of cilantro, minced jalapeno and a twist of lime.
