Scallop Ceviche


I love scallop ceviche – this one is super easy and tasty. I served it with a salad and some hot bread.

1/2 lb sea scallops
1/2 c lime juice
2 TBSP scallions, chopped
2 TBSP parsley, chopped
1 small tomato, finely chopped
1 clove garlic, finely chopped
1/2 tsp kosher salt
1/2 tsp pepper
dash hot red-pepper sauce
2 tsp espelette pepper
1/8 c olive oil
1 avocado, peeled and cut into thin wedges

Cut the scallops into quarters and place them in a container in which they will just fit comfortably in one layer. Pour the lime juice over the scallops and toss to coat. Refrigerate for 30 minutes to an hour, by which time the citrus juice will have turned the scallops opaque and made them firm.

When the scallops have finished “cooking,” drain them., Combine the remaining ingredients, except the avocado, and pour them over the scallops, tossing gently to mix. Chill for 30 minutes. Garnish with the avocado wedges before serving.

Serves 2 – 4.


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