Name: Scallop and Cucumber Cocktail (Cóctel de Vieiras)
Yield: 4 to 6 Servings
Cuisine: Mexican
Ingredients: Ground black pepper to taste; 1 teaspoon (kosher) salt; 3 tablespoons finely chopped red onion; 6 to 8 large sea scallops or 1 cup bay scallops; 1 cup finely chopped celery; 1 serrano pepper, stemmed and finely chopped; ¼ teaspoon salt; 6 Persian cucumbers, chopped; ¼ cup extra virgin olive oil; 3 tablespoons olive oil; ½ cup honey; Juice of ½ lemon; 3 tablespoons chopped cilantro; 1 tablespoon olive oil; Juice of 1 lime; ½ avocado; Cilantro sprigs for garnish

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

One hot summer day when I was at the market, I had the urge for a refreshingly cool summer salad minus the lettuce. I was thinking shrimp cocktail when all of a sudden I spotted beautiful fresh scallops. I had never made a scallop cocktail, but I had to try. I scoured the produce section and found ingredients I thought might go well together. The combination of cucumbers, lime juice, cilantro, and avocados transformed this sa