Spicy Scallop Ceviche with Avocado and Lime

spicy scallop ceviche with avocado and lime

serves: 4

1/2 pound fresh large sea scallops, adductor muscle removed, sliced thin
across grain
1 cup finely chopped red bell pepper
1 cup finely chopped firm Hass avocado
1/2 teaspoon cumin
1/4 teaspoon unrefined sea salt
3 tablespoons lime juice
1 teaspoon hot sauce, such as Tabasco
Pinch of cayenne pepper
3 tablespoons finely chopped cilantro, for garnish

Put scallops in a medium-size sterile serving bowl. Add the bell pepper, avocado, cumin, salt, lime juice, hot sauce, and cayenne pepper; gently toss all ingredients together. Cover and refrigerator for 2–4 hours. (Note: If forgotten and left in refrigerator, scallops will overcook!)

Divide ceviche into 4 martini glasses. Top with cilantro and serve chilled.

Related Reading:

The Dining Room.

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Living Beyond Organic: nutritional knowledge redefined!

Gorilla Food: Living and Eating Organic, Vegan, and Raw

Dining with the Maharajas: Thousand Years of Culinary Tradition