Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   180 g / 6 oz Clearwater Patagonian Scallops, whole
    •   1 lime, zested and juiced
    •   1 orange, juiced
    •   1/2 avocado, diced and tossed in lime juice
    •   1/4 yellow pepper, diced
    •   1/4 red pepper, diced
    •   5 ml / 1 tsp grated ginger
    •   15 ml / 1 tbsp chopped cilantro (reserve a few sprigs for garnish)
    •   10 ml / 2 tsp minced Shallot
    •   1/4 jalapeno minced, seeds and ribs removed
    •   60 ml / 1/4 cup olive oil

Method

1. Add diced avocado to lime juice immediately to keep it from turning color.
2. In a non-reactive bowl (glass or plastic) mix together the lime-coated avocado and remaining ingredients and allow to ‘cure’ in refrigerator for 3 hours (up to a maximum of 6 hours).
3. Plating: Arrange scallops ceviche in the center of an attractive plate. Garnish with a sprig of cilantro, minced jalapeno and a twist of lime.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-ceviche/