Ingredients
Method
- Clean the scallops by removing the side muscle, rinse under cold water, and pat dry with paper towels.
- Slice the scallops into ¼ inch thick discs.
- In a mixing bowl, combine the scallops with lime and lemon juice.
- Let the mixture sit for about 20 minutes. This process “cooks” the scallops in the acid of the citrus juice.
- After the 20 minutes, you’ll notice the scallops turning opaque. This means your Scallop Cerviche is on the right track.
- Drain the scallops to remove excess citrus juice, ensuring they don’t become too acidic.
- To the drained scallops, add chopped red onion, cilantro, jalapeño, tomatoes, cucumber, salt, and pepper.
- Gently mix all the ingredients.
- Cover and refrigerate the mixture for an additional 10 minutes to let flavors meld.
- Before serving, fold in diced avocado.
Notes
Always use fresh scallops for Scallop Cerviche. The fresher, the better.
While the citrus juice “cooks” the scallops, ensure they are not over-marinated. It might make the scallops too tough.
Customize heat levels by adjusting the amount of jalapeño.
If you prefer a sweeter twist, you can add a touch of orange juice.
While the citrus juice “cooks” the scallops, ensure they are not over-marinated. It might make the scallops too tough.
Customize heat levels by adjusting the amount of jalapeño.
If you prefer a sweeter twist, you can add a touch of orange juice.