Thursday, October 1, 2015

Tropical Scallop Ceviche (serves 2)

I have a bag of frozen scallops that I have been slowly defrosting overnight in the refrigerator. I also have some cut pineapple, an avocado, limes and some tomatoes in my kitchen. With these ingredients on hand it's quite difficult for me not to make ceviche. Here is my tropical scallop ceviche. Cheers!


1 Hass avocado, diced
1/4 cup diced pineapple
1 roma tomato, de-seeded and diced
4 oz scallops, tough mussels removed, grits and sand removed, washed, drained, sliced into 3-4
Juice of 1 lime (about 3-3 1/2 Tbsp of juice)
Sea salt to taste
1 scallion blade, chopped
A few small pinches of Hawaiian black lava sea salt, garnish (optional)


In a medium sized bowl add avocado, pineapple, tomato, scallop, lime juice, sea salt to taste and about 3/4 of the scallions. Mix well. Divide the contents into 2 glasses. Garnish with the rest of the chopped scallions and black lava sea salt.

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