Citrusy and aromatic, cilantro stars in this easy seafood appetizer that makes an elegant entry point to a night of entertaining. The texture of the scallops, cured in lime juice like a ceviche, plays against the smooth flesh of the avocado. It’s worth finely chopping the herbs by hand and working them into the oil to create a rustic salsa verde, for equal parts freshness and finesse.
Ингредиенты
- 3/4 lb (340 g) large scallops, trimmed and diced
- 1/4 cup (60 ml) lime juice
- 1/4 cup (10 g) cilantro, finely chopped
- 1/2 cup (15 g) mix of cilantro, parsley and chives
- 3 tbsp (45 ml) olive oil
- 2 firm, ripe avocados, halved, pitted and peeled
- Cilantro leaves, to taste
Инструкция
- In a bowl, combine the scallops, lime juice and cilantro. Season with salt and pepper. Chill in the refrigerator for 30 minutes. Just before serving, drain the ceviche.
