Yield: 4 servings
Sliced scallops drizzled in lemon juice, red chili flakes, salt, pepper and fresh cilantro and left to be marinated. Diced red peppers, tomato, avocado, serrano pepper, red onion, garlic, cilantro and drizzled in lemon juice. Then brought together by layering the scallops and the vegetables.
Ingredients:
Ceviche:
- ½ pound (227g) fresh raw scallop’s 10-20 count
- ¼ cup (60ml) lemon juice
- Pinch of dried red chili flakes
- 1 teaspoon (5ml) kosher salt
- ¼ cup (60ml) roughly chopped cilantro leaves
Salsa:
- 1 small ripe and ready avocado, diced
- ½ red pepper, diced
- 1 teaspoon (5ml) garlic, minced
- 2 tablespoons (30ml) red onion, diced
- 1 small tomato, diced
- ½ cup (125ml) roughly chopped cilantro
- Juice of one lemon
- Salt and pepper to taste
- 1 tablespoon (15ml) olive oil
Method:
Slice the scallops in half width wise and place in a bowl. If some scallops are larger you may have to slice in three. It is most important the slices are of the same thickness.
Pour lemon juice over the scallops and sprinkle with salt, dried chili and cilantro.
Allow to marinade in the refrigerator for 10 to 15 minutes.
To make the salsa;
In a medium sized bowl, toss all the salsa ingredients together and season with salt and pepper to taste
Remove the scallops from the refrigerator. Taste and make sure the balance and texture is to your liking. Generally ½ cup (125ml) liquid to 1 pound (454g) of fish should adequately cook the fish without it becoming rubbery or too acidic.
To serve layer into 4 seafood cocktail glasses starting with salsa then ceviche, salsa and finishing with ceviche.