Scallop Ceviche by SNP Ambassador Chef Kerry Heffernan is a deliciously easy starter for any gettogether or party.
| 1 pound raw sea scallops, sliced into coins | |
| 1 medium, ripe and unblemished avocado, cut into thin slices | |
| 1 lemon, juiced | |
| 2 limes, juiced | |
| 1 small green pepper, seeds removed and finely diced | |
| 1 red pepper, seeds removed and finely diced | |
| 1 habanero pepper, seeds removed and finely diced | |
| 1 small shallot, minced | |
| 1 Tbsp. sugar | |
| 3 oz. canola oil, divided | |
| 2 oz. fresh kaffir lime leaves or 2 tsp. finely chopped lime zest | |
| 1 oz or a small bunch chives, finely minced | |
| 4 sprigs cilantro, leaves picked | |
| 4 sprigs mint, leaves picked | |
| Sea salt |
Recipe developed by Chef Kerry Heffernan
| 1. | Place scallop slices on plastic wrap on a large plate and refrigerate |
| 2. | Over low-medium heat, place the limes leaves or zest into 2 oz of the canola oil and bring to about 200 degrees. Allow to cool overnight, strain and reserve oil. |
| 3. | Combine lemon and lime juice, peppers salt and sugar. Leave overnight if possible. |
| 4. | Arrange avocado on platter, fanning a bit. Place scallop coins on top of avocado and season well with sea salt. Spoon pepper and citrus mixture over fish, and drizzle lime oil around. Sprinkle chives, mint and cilantro over top. |
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