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Alaska Scallop Ceviche
Serves: 8 As an appetizer
Ingredients:
1 pound large Alaska Scallops, 20/30 count, tough side muscle removed
1/2 medium red onion, thinly sliced
about 1 1/2 cups fresh lime juice
about 1/2 cup fresh cilantro, loosely packed, chopped, plus sprigs for garnish
4 canned chipotle chiles, removed from the canning liquid, seeded and chopped
1/2 cup balsamic vinegar
about 1/3 cup olive oil
1 tsp dried oregano, preferably Mexican
1 large avocado, peeled, pitted and cut into small pieces
salt, as needed
about 3 cups fresh mesclun greens
Directions:
Marinating The Scallops. Slice the scallops into discs about 1/8-inch thick. Place in a non-aluminum bowl and add the sliced onion and lime juice. There should be enough juice to allow the scallops to float freely. Cover and refrigerate for about 4 hours, until the scallops are no longer translucent. Drain.
Finishing The Ceviche. Add the chopped cilantro and chipotles, the balsamic vinegar, olive oil, oregano and avocado to the scallops. Stir gently to combine, then taste and season with salt, usually about 3/4 teaspoon.
Serving Suggestions: Divide the mesclun greens between 8 martini glasses or the like, and then spoon the ceviche in the center. Garnish with cilantro sprigs.
Recipe By: Chef Rick Bayless
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