Spicy Scallop Ceviche with Avocado and Lime                  

Serves: 4 

1/2  pound fresh large sea scallops, adductor muscle removed, sliced thin

across grain

1 cup finely chopped red bell pepper

1 cup finely chopped firm Hass avocado

1/2 teaspoon cumin

1/4 teaspoon unrefined sea salt

3 tablespoons lime juice

1 teaspoon hot sauce, such as Tabasco

Pinch of cayenne pepper

3 tablespoons finely chopped cilantro, for garnish


Put scallops in a medium-size sterile

serving bowl. Add the bell pepper,

avocado, cumin, salt, lime juice, hot

sauce, and cayenne pepper; gently

toss all ingredients together. Cover

and refrigerater for 2–4 hours. (Note: If

forgotten and left in refrigerator, scallops

will overcook!) 

Divide ceviche into 4 martini glasses.

Top with cilantro and serve chilled.


About the Author : Ivy Larson www.cleancuisineandmore.com