Scallop Seviche

Name: Scallop Seviche
Ingredients: ⅓ cup fresh lime juice; 1 pound sea scallops, outer muscle removed, quartered, or bay scallops, left whole; ½ cup finely chopped chives; ½ small red onion (about 4 ounces), chopped medium-fine; Kosher salt; 1 large bunch cilantro, stemmed and roughly chopped (about ½ cup); 2 avocados, peeled, pitted, and cut in half; Freshly ground black pepper; ¼ cup chive blossoms (see Note) if available; 1 pound sea scallops, outer muscle removed, quartered, or bay scallops, left whole

Preparation info

Serves
4
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

I know, I know—it’s ceviche—but I couldn’t resist repeating the s to make scallop seviche. As written, the recipe results in a beautiful first course. Without the avocado, or with avocado cut into small cubes, it can be spooned into clam shells and served as an hors d’oeuvre.

Ingredients

1 pound sea scallops, outer muscle removed, quartered, or bay scallops, left whole
⅓ cup fresh lime juice

Starter
Gluten-free
Pescatarian

Method

Combine the scallops, lime juice, red onion, and chives in a bowl. Let sit for 30 minutes. Add the cilantro 15 minutes before serving. Season to taste with salt and pepper. Divide into four portions and serve alongside half an avocado. Sprinkle with chive blossoms.