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Seafood Seviche |
1 lb. very fresh bay scallops or small peeled raw shrimp
1 cup freshly squeezed lime juice
1 to 2 jalapeno or Serrano chiles, seeded and finely minced, or to taste
Salt, to taste
½ red onion, cut into ¼ inch dice
½ red bell pepper, cut into ¼ inch dice
1 tablespoon finely minced fresh cilantro
2 ripe Haas avocadoes
Lettuce leaves
Place the scallops in a glass dish. Add the lime juice, chile peppers, and salt. Cover, and refrigerate about 2 hours. Stir in the onion, bell pepper and cilantro; combine. Refrigerate 30 minutes more.
Just before serving, peel the avocadoes, remove the pits, and cut into ¼ inch dice. Stir into the seafood mixture. Line individual plates with the lettuce leaves, and spoon the seviche over top. Serve at once.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.