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Scallop and Avocado Ceviche

Scallop and Avocado Ceviche
YIELDS
8 servings
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Ingredients

Marinade

4
sea scallops, cut in half horizontally
1
Tbsp (15mL) diced red onion
jalapeño pepper, seeded, and minced
1
tsp (5 mL) chopped cilantro
¼
tsp (1mL) salt
Juice of half a lime

Salsa

1
orange segmented
1
avocado cubed
jalapeno, seeded and minced
tsp (10mL) finely diced red onion
1
tsp (5mL) chopped cilantro
¼
tsp (1 mL) salt
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Directions

Step 1

In a pot of simmering salted water, cook scallops, stirring occasionally, just until opaque, with slight pink centre, about 1 minute. Drain and reserve.

Step 2

In a bowl, combine onion, jalapeño, cilantro, salt and lime juice. Add scallops and toss. Refrigerate, covered for 3 hours.

Step 3

In a separate bowl, combine orange segments, avocado, jalapeño pepper, red onion coriander and salt. Can be made up to an hour ahead.

Step 4

To assemble, place scallop disc in a wonton spoon, top with ½ teaspoon (2 mL) of garnish.

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