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Margarita & Avocado Seviche

March 26, 2012

Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.


Copyright© 1977 by Random house, Inc. All rights reserved. Printed in U.S.A.

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2 Comments leave one →
  1. March 26, 2012 1:23 pm

    This sounds absolutely divine!

    • March 26, 2012 1:41 pm

      Well, sure. If you’re into food poisoning for leaving it at room temperature for 3 hours while the bacteria grows. Hmmm… maybe I should use that as a vintage diet strategy.

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