Cooked-First Scallop Ceviche
Poached first, then lime, chile and cilantro. All the brightness of ceviche, made safe.
- Min Prep
- 45
- Min Cook
- 5
- Servings
- 4
- Scallop Meat
- 1 pt
Ingredients
Serves 4
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Steps
Bring a pot of salted water to a boil, then turn it down to a bare simmer.
Add the scallops and cook until opaque all the way through, about 1 to 2 minutes. Cut one open to check.
Drain them and plunge them into a bowl of ice water. Drain again once they're cold.
In a bowl, mix the scallops with the lime juice, orange juice, onion and jalapeño. Cover and chill 30 minutes to 1 hour.
Right before serving, fold in the tomato, cucumber, avocado and cilantro. Add salt to taste.
Serve cold with chips or crackers. Eat it the same day.
