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Recipe for :

Scallop and Avocado Seviche
 

ExtremeChefs.com is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

Run by Chris and Sharon Nakos, ExtremeChefs.com is designed to provide the food and restaurant industry with a direct way to showcase their establishments for maximum exposure.

Ingredients

2lbs scallops, sliced and cooked
Juice of 5 limes
1 cup salad oil
2 tomatoes, peeled seeded and diced
2 green peppers, diced
1 avocado, diced
1/2 cup Spanish onion, minced
2 cloves garlic, crushed
3/4 tsp. cayenne pepper
1tbsp white vinegar
1tsp salt

Method
  • Combine all the ingredients and refrigerate.
  • Cover the bowl and allow to marinate 36 - 48 hours, or until the scallops are opaque all the way through.
  • Stir the seviche daily.
  • Serve on lettuce leaves / romaine hearts.

Serves 8

 
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