- 1/4 cup plus 2 tablespoons fresh lemon juice
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- 2 teaspoons grated lime zest
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced serrano chile
- 1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick
- 4 scallions, finely chopped
- 1 red bell pepper, finely diced
- 1/4 cup finely chopped cilantro
- 3 tablespoons pure olive oil
- 1 large garlic clove, minced
- 1 avocado, finely diced
- 1 small tomato—peeled, seeded and finely diced
- 1 tablespoon minced red onion
- 1 tablespoon finely chopped cilantro
- 1 serrano chile, seeded and minced
- 1 small garlic clove, minced
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
How to make this recipe
In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile. Add the sliced sea scallops in a single layer and turn them to coat. Cover the dish and refrigerate until the scallops turn white, about 1 hour. Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic. Fold in the lime juice and olive oil and season with salt and pepper.
Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates. Spoon the avocado dressing on the seviche and pour a little of the marinade all around. Serve immediately.
Though beer is the obvious choice with seviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley.