Alaska Scallop Ceviche, by Chef Rick Bayless


1 pound large Alaska Scallops, 20/30 count, tough side muscle removed

1/2 medium red onion, thinly sliced

about 1 1/2 cups fresh lime juice

about 1/2 cup fresh cilantro, loosely packed, chopped, plus sprigs for garnish

4 canned chipotle chiles, removed from the canning liquid, seeded and chopped

1/2 cup balsamic vinegar

about 1/3 cup olive oil

1 tsp dried oregano, preferably Mexican

1 large avocado, peeled, pitted and cut into small pieces

salt, as needed

about 3 cups fresh mesclun greens


Alaska Seafood Favicon Alaska Seafood
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