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Scallop Ceviche

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1 pound scallops, sliced thinly (about an 1/8  to a ¼  of an inch)
1 Haas avocado cut in cubes or you can thinly slice to match the slices of scallop
½ cup  finely minced celery heart
4 thinly sliced kalamata olives
2 tablespoons minced cilantro (or parsley)
Juice of one large lemon
¼ cup olive oil
1 tablespoon soy sauce
½ teaspoon coarse salt
½ teaspoon ground black pepper
½ teaspoon flaked red pepper (optional)
3 cups boiling water

1. Put sliced scallops in a bowl and pour in hot water

2. After about 15 seconds pour scallops into a colander and run under cool water. (This steps seems to make the scallops better absorb the marinade.)

3. In a non-reactive bowl (steel one is good) mix in all ingredients except the scallops, avocado, cilantro and the celery heart. Stir well.

4. Toss in scallops and mix well,  followed  by the celery, cilantro  and the avocado.

5. Put in refrigerator for 2 hours.

Makes 4-6 servings

Serving Note: I love to cook but I lack the presentation gene; however,  a few weeks ago I served this dish in a wine glass and it came off great.

Paul Mones @2009

 

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