Scallop and Avocado Ceviche
- serves 8
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 limeSalsa
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
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.
2. In a bowl, combine onion, jalapeño, cilantro, salt and lime juice. Add scallops and toss. Refrigerate, covered for 3 hours.
3. In a separate bowl, combine orange segments, avocado, jalapeño pepper, red onion coriander and salt. Can be made up to an hour ahead.
4. To assemble, place scallop disc in a wonton spoon, top with ½ teaspoon (2 mL) of garnish.Salsa