Scallop Seviche with Avocado Dressing
- SERVINGS: 6
The best sevice Joyce Goldstein ever ate was in Méida, 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.
- 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 tomatopeeled, 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
- 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.
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