Culinary Institute of New Orleans - Southwestern Ceviche

Culinary Insitute of New Orleans

Southwestern Ceviche
Serves 4

1-1/4 lb. Fresh Bay Scallops
3/4 cup Lime Juice, fresh
3-4 Green Chiles, parched, peeled and chopped
4 Scallions, finely chopped
3 Medium Tomatoes, peeled, seeded and cut into fine wedges
1/2 tsp. Salt
Pinch of Ground Mexican Oregano
3 tbsp. Olive Oil
1 tbsp. Fresh Cilantro, chopped
4 Lettuce cups
1 Avocado, peeled, pitted and sliced into wedges

Méthode:
Place the scallops in a shallow wide-bottomed glass container such as a pie plate or casserole. Pour the lime juice evenly over the scallops. Cover and place in the refrigerator for about 2 hours. Stir once or twice. Combine the remaining ingredients except lettuce and avocado and stir into scaloops. Allow to marinate for at least 1 hour longer, no more than 2 hours. Stir occasionally. Serve in lettuce cups in chilled sherbet dishes or wineglasses or on clear glass plates. Garnish with avocado wedges.