Ceviche of scallops

Ceviche of scallops

By
From
Encyclopedia of Food and Cookery
Serves
4

The combination of ceviche made with scallops and avocado is perfect served as a dinner party starter or as a light lunch followed by a green salad.

Ingredients

Quantity Ingredient
375g scallops
1 lemon, juiced
1 stick celery, diced
1 small onion, sliced
4 scallop shells
parsley or chives, chopped
lemon wedges, to serve

Dressing

Quantity Ingredient
1 tablespoon lemon juice
1 small garlic clove, crushed with a little salt
1 tablespoon olive oil
salt and freshly ground black pepper
dash tabasco sauce

Method

  1. Wash scallops and trim off any brown bits. Place in a bowl, add lemon juice and marinate for 2–3 hours. Squeeze out excess lemon juice. Mix all ingredients for dressing in a small bowl and pour over scallops. Add celery and onion. Cover and chill for about 1 hour. Spoon marinated seafood into each scallop shell and sprinkle with parsley or chives. Serve with lemon wedges.

Variation

  • Ceviche of scallops with avocado: Halve 2 chilled avocados and remove stones. Scoop out some of the flesh and add to above seafood mixture. Mix lightly and spoon into avocado shells.
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