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Scallop cevichetopcook.tomathouse.comPreparation:In a glass bowl, combine 1 pound (450 g) of scallop, 2 diced green tomatoes, 2 minced shallots, 1/2 jalapeno, 1/3 cup lime juice, 3/4 cup orange juice, and 1.5 teaspoons salt. Cover and refrigerate for 4 to 6 hours, tossing occasionally. Season with salt, pepper, and chopped cilantro. Top with avocado slices.Ingredients: |