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By: Cindy R.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 pound sea scallops 1 cup fresh lemon juice 0.25 cup finely chopped red onion 0.25 cup chopped cilantro 0.25 cup tomato ketchup 0.25 cup orange juice 0.25 cup clam juice, Hot pepper sauce to taste 0.5 teaspoon finely chopped jalapeno pepper or to taste, Salt to taste 2 each California avocado's diced, Cilantro sprigs for garnish |
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| Directions: | ||
| 1. Remove tough muscle from edge of scallop; quarter. Rinse; Pat dry. 2. Pour lemon juice over scallops. Let marinate until scallops are firm and opaque, about 1 hour. 3. Meanwhile mix red onion, cilantro, ketchup, orange juice, clam juice, hot pepper sauce, jalapeno, and salt to tast; reserve. 4. When scallops are ready, drain, reserving lemon juice. 5. Fold scallop and avocado into ketchup mixture.Stir in 2 tablespoons reserved lemon juice. 6. Chill at least one hour to marry flavors. 7. Divide ceviche among 6 martini glasses or other stemmed ware. Garnish with cilantro sprigs. |
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| Notes: | ||
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