Scallop Seviche
From chefelaine 16 years ago
- - to make
- Serves 6
Lovely, fresh scallops, marinated in lime juice... served on a bed of crunchy Bibb lettuce, this makes an excellent side dish for any meal! Note: -- scallops are marinated overnight.
Ingredients
- 1 lb sea scallops ****see note shopping list
- 4 oz lime juice shopping list
- 2 oz red onion, chopped fine shopping list
- 1/2 Jalapeño pepper, seeded and finely chopped shopping list
- 3 tbsp Chopped cilantro shopping list
- 1 avocado shopping list
- 4 oz tomatoes, peeled, seeded, small dice shopping list
- to taste --- salt shopping list
- 2 oz olive oil shopping list
- as needed --- Bibb lettuce leaves shopping list
How to make it
- Cut the scallops into quarters vertically, then slice crosswise, 1/4 inch 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.
- Drain the scallops and onions, discarding the lime juice.
- Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.
- Add salt to taste.
- Mix in the olive oil
- To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.
- =============================
- Suggestion:
- As an alternative to sea scallops, use bay scallops and leave them whole
The Rating
Reviewed by 52 people-
Man, I love any kind of Seviche and this sounds great! I've been working construction down in the Houston, Galveston area in the gulf after Hurricaine Ike and it really jammed my cooking living out of a hotel. Going back today to a condo, this will b...more
dooley
in Crossroads loved it
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so refreshing and tasty. Another great posting, Chef Elaine!
elgab89
in Toronto loved it
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Im booking this one to try in the summer Elaine. It looks fantastic! High five and keep up the great work!
angelinaw
in St Louis loved it
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