Seviche

Name: Seviche
Yield: 8 portions as a first course
Ingredients: 2 pounds bay scallops; 1 small red bell pepper, stemmed, seeded, and cut into julienne; 1 fresh hot red pepper, stemmed, seeded, and cut into julienne; 2 ripe tomatoes, seeded and cut into ¼-inch cubes; ½ small red onion, cut into julienne; 2 avocados, peeled and cut into 16 slices, brushed with lemon juice, for garnish; 2 avocados, peeled and cut into 16 slices, brushed with lemon juice, for garnish; Chopped parsley, for garnish; 1 garlic clove, finely minced; 2 teaspoons light brown sugar; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 cups fresh lime juice; ½ cup fresh lemon juice

Preparation info

8
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our version of a Latin American favorite is another of the world’s great marinated raw seafood dishes. With the growing awareness that much seafood is sadly overcooked, this method of preserving the texture and flavor of fresh fish without subjecting it to heat seems beautifully simple and logical.

Ingredients

2 pounds bay scallops
1 fresh hot red pepper, stemmed, seeded, and cut into julienne
1 small

Starter
Gluten-free

Method

In a large glass bowl combine all the ingredients except the avocados and parsley for garnish. Toss gently but thoroughly, being certain the scallops are well coated with citrus juice.
Cover and refrigerate until the scallops lose their translucent appearance, at least 5 hours. Stir them occasionally during the marination.
Serve in individual bowls ga