Scallop Seviche with Avocado Dressing
The best sevice Joyce Goldstein ever ate was in Meida, Mexico, at a small restaurant on a sunny plaza. It was a scorching-hot day. She sipped an ice-cold beer and tasted a version of this seviche made with conch. Goldstein loved the texture, which was firm but smooth, and the heat from the chiles was just right. As conch is not readily available in the States, she usually makes this seviche with scallops.