Scallop and Avocado Ceviche

 


1 lb fresh bay or diver scallops quartered

1 cup fresh lime juice

1/2 cup fresh orange juice

2 cups cherry tomatoes cut in half

1/2 small red onion thinly sliced

1 seeded jalapeno finely diced

1/2 cup fresh cilantro, chopped

1 yellow bell pepper, finely diced

1 tsp extra virgin olive oil

1 avocado, seeded, peeled and diced


Place all of the ingredients EXCEPT the avocado into a non reactive bowl. Mix well, cover and refrigerate for 1 hour.


After 1 hour, gently stir the salad again, cover and allow to sit in the refrigerator for another hour.  


Garnish with avocado and serve alone or with tortilla chips.


NOTE: Ceviche can sit in its juices for up to 4 hours.  After that, drain the juices so the texture doesn’t become mushy.

Wine Pairing: 2022 Truss Wines Chardonnay



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