Scallop Seviche in Cucumber Cups

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This is one of my favorites.  Crisp and refreshing.  When we made it on the show we forgot a key component -  diced avocado!!  How could I possibly have left that out?   It is crucial in the flavor balance.  If it is not a great time of year for avocados,  you can now buy frozen avocado halves at Trader Joe's and these'll work just fine!!!

The scallops are "cooked"  by the lime juice very quickly -  in about 3 hours.  Serve this immediately as it is best the first day.

Scallops - about a pound -  cleaned,  beard removed and diced

juice of 3 limes

1 bunch cilantro - only leaves - picked off and chopped (save some leaves for garnish)

1 jalapeno -  seeds removed - diced

1/2 red onion - diced

1 avocado diced

1/2 red pepper diced

2 Tbs olive oil

salt and pepper to taste

Seedless cucumbers for the cucumber cups

Marinate the scallops in the lime juice for about 3 hours.  Add remaining ingredients and stir to combine.  Allow to marinate together for about 30 minutes.

Serve in corn chip cups,  on endive leaves,  or  in cucumber cups garnished with cilantro leaves.  To make the cups,  peel the cukes  and then cut them into 1/2 inch pieces.  Using a melon baller,  cut out small scoops in the center of each cup.  Fill these with the seviche.

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