LIME AND CHIPOTLE SCALLOP SEVICHE - CEVICHE

Lime and Chipotle Scallop Seviche - Ceviche image

Provided by Bergy

Categories Fruit

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb sea scallops or 1 lb bay scallop
1 teaspoon olive oil
1/2 cup shallot, minced
1/2 teaspoon minced chipotle chiles in adobo or 1/2 teaspoon crushed red pepper flakes
1/2 cup fresh lime juice
1/2 cup distilled white vinegar
1/2 cup water
8 ounces jicama, peeled and cut into 1/4 " matchsticks
1/3 cup cilantro, chopped
lime wedge (for garnish)

Steps:

Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
Stir in the lime juice, vinegar, and water.
Bring to a boil over high heat.
Add scallops, arranging them in a single layer.
Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
Transfer scallops to a bowl.
Boil the liquid over high heat until reduced to 1 cup approximately.
Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
Meanwhile fix the Jicama (cut into matchsticks).
Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
Garnish with cilantro and lime wedges.