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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. Amazing Seafood Recipes

Joyce Goldstein
August 2000


Credit: © Reed Davis

Recipe Summary





Instructions Checklist
  • 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.

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.