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Scallop Seviche

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Scallop Seviche                                                Portions: 6

(Professional Cooking, 7th Edition)


1 lb. Sea scallops (Bay scallops can be used and leave them whole)

4 fl. oz. Lime juice

2 oz. Red onion, chopped fine

½ Jalapeño, seeded and chopped fine

3 Tbsp. Chopped cilantro

1 Avocado, medium dice

4 oz. Tomato, peeled and seeded, small dice

Salt to taste

2 fl. oz. Olive oil

Lettuce leaves as needed


  1. Cut the scallops into quarters vertically, then slice crosswise ¼ inch thick (unless using bay scallops).
  2. In a non-reactive container, mix together the scallops, lime juice, and onion.
  3. Refrigerate about 12 hours or until the scallops have the texture of cooked scallops.
  4. Drain the scallops and onions, discarding the lime juice.
  5. Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.
  6. Add salt to taste.
  7. Mix in the olive oil.
  8. To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.




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