SCALLOP CEVICHE

Scallop Ceviche image

Provided by Matthew Grunwald

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Previous Next

Ingredients

12 sea scallops, tough muscle removed, medium-diced
4 avocados, medium-diced
4 breakfast radishes, thinly sliced
2 shallots, sliced
1 mango, small-diced
1 to 2 serrano peppers, thinly sliced
4 limes, juiced, plus the zest of 1 lime
1 grapefruit, juiced
1 lemon, zested and juiced
1 tablespoon agave nectar
Kosher salt and freshly cracked black pepper

Steps:

In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #seafood #mexican #easy #heirloom-historical #holiday-event #scallops #shellfish