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Scallop Seviche with Avocado Dressing

"Don't let love interfere with your appetite. It never does with mine."
~ Anthony Trollope

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By the Seaside
Kiki Davis
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Scallop Seviche with Avocado Dressing


Food and Wine Magazine's 2001 Cookbook:
An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, 2001, American Express Publishing Corp.

Out of Print, Used & Rare

8 servings

“The inspiration for this dish came from a conch seviche served at a
small restaurant in Mérida, Mexico. Scallops make a good substitute
here  as conch is not readily available in the States.”

Scallop Seviche
1/4 cup plus 2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 teaspoons grated lime zest
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chile
1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick
4 scallions, finely chopped
1 red bell pepper, finely diced
1/4 cup finely chopped cilantro
3 tablespoons pure olive oil
1 large garlic clove, minced

Avocado Dressing
1 avocado, finely diced
1 small tomato – peeled, seeded and finely diced
1 tablespoon minced red onion
1 tablespoon finely chopped cilantro
1 serrano chile, seeded and minced
1 small garlic clove, minced
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

1. In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile. Add the scallops in a single layer and
turn them to coat. Cover and refrigerate until the scallops turn white, about
1 hour. Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or up to 3 hours for firmer scallops.
2. In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic. Fold in the lime juice and olive oil and season
with salt and pepper.
3.Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates. Spoon the avocado dressing next to
or over the seviche and pour a little of the marinade all around.
- Joyce Goldstein

Wine – Though beer is the obvious choice with seviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma.
 

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