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Scallop Seviche with Avocado Dressing
© Reed Davis

Scallop Seviche with Avocado Dressing

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  • ACTIVE:
  • TOTAL TIME:
  • 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 w...

SCALLOP SEVICHE

  1. 1/4 cup plus 2 tablespoons fresh lemon juice
  2. 3 tablespoons fresh orange juice
  3. 3 tablespoons fresh lime juice
  4. 2 teaspoons grated lime zest
  5. 2 teaspoons grated fresh ginger
  6. 2 teaspoons minced serrano chile
  7. 1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick
  8. 4 scallions, finely chopped
  9. 1 red bell pepper, finely diced
  10. 1/4 cup finely chopped cilantro
  11. 3 tablespoons pure olive oil
  12. 1 large garlic clove, minced

AVOCADO DRESSING

  1. 1 avocado, finely diced
  2. 1 small tomato—peeled, seeded and finely diced
  3. 1 tablespoon minced red onion
  4. 1 tablespoon finely chopped cilantro
  5. 1 serrano chile, seeded and minced
  6. 1 small garlic clove, minced
  7. 1 1/2 tablespoons fresh lime juice
  8. 1 1/2 tablespoons extra-virgin olive oil
  9. Salt and freshly ground pepper
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

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.