Ceviche

From Yoko. Adapted from Emeril Lagasse. This recipe is like combining ceviche with salsa fresca.

 

Ingredients:

1 pound bay scallops

1 cup fresh lime juice

1 cup diced avocado

1/2 cup minced red onion

1/2 cup finely chopped seeded tomato (I used plum tomatoes)

1/4 cup cilantro

2 tablespoons olive oil

2 teaspoons minced jalapeno

1/2 teaspoon salt

dash cayenne

dash cumin

 

Preparation:

Blanch scallops in boiling water until just opaque. Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate in the refrigerator about 3 hours. Strain scallops from juice.

 

Add the remaining ingredients to the seafood, gently stirring to mix. Add about 1 tablespoon lime juice to taste. Refrigerate for an additional hour. Serve chilled.

 

 

Done