Makes 6 servings
1 pound sea scallops, cleaned
3/4 cup fresh lemon juice
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1/4 cup tomato ketchup
1/4 cup fresh orange juice
1/4 cup clam juice
1/2 tablespoon jalapeno pepper, finely chopped
hot pepper sauce to taste
salt to taste
2 (1 pound) California Avocados, diced
cilantro sprigs – as needed for garnish
Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
Meanwhile, mix red onion and remaining ingredients, except avocados.
When scallops are ready, drain, reserving lemon juice. Fold scallops and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors.
Serving Suggestions
Per Order: Put 2/3 cup ceviche in martini glass or other stemmed glass. Garnish with cilantro sprigs.