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Bay scallop ceviche with avocado salsa
Ingredients
Ceviche:
- 1/2 cup (125 milliliters) mandarin orange juice
- 1/4 cup (60 milliliters) fresh lemon juice
- 1/4 cup (60 milliliters) fresh lime juice
- 450 grams bay scallops, rinsed and patted dry
- Salt
- Serrano chillies, thinly chopped
- 1/4 cup (60 milliliters) red onion, diced
- 1/4 cup (60 milliliters) fresh cilantro, chopped
- 1 tablespoon (15 milliliters) extra-virgin olive oil
Avocado salsa:
- 2 avocados, diced
- 1/2 lime, juice only
- Salt
- Olive oil
- 1/4 red onion
- Serrano chili
- 2 tablespoons (30 milliliters) cilantro leaves
- 2 mandarin oranges, segmented
Directions
- Check the bay scallops for any remaining side muscles and remove them if necessary.
- Squeeze citrus juices into a large bowl. Add scallops to the bowl with a dash of salt. Place in refrigerator for approximately four hours until the bay scallops are opaque all the way through.
- Make the salsa. Place diced avocado in a bowl with lime juice, salt, and olive oil. Add some onion, serrano chili, and cilantro. Add segmented mandarin oranges and mix all together.
- Remove scallops from the refrigerator. Add onion, serrano chili, and cilantro to the chilled scallops and stir together.
- Scoop scallops into serving glasses. Pour in a little ceviche juice over them. Spoon salsa on top. Drizzle with olive oil. Garnish with lime wedge and cilantro.
