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Appetizers, Fish and Shellfish

Scallop ceviche with caviar

Scallop ceviche with caviar
Mel Melcon / Los Angeles Times

FOOD is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the late-night feast on Dec. 24, the ... Read more

Total time: 10 minutes, plus 1 hour marinating time | Serves 4
  • 16 bay scallops
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons top-quality olive oil
  • Sea salt, preferably Maldon
  • 1/2 teaspoon minced seeded serrano chile
  • 1/2 ripe but firm Hass avocado
  • Freshly ground black pepper
  • 1 to 2 ounces domestic black caviar, depending on your budget
  • 2 tablespoons chopped chives

Step 1Rinse the scallops and remove their tendons. Place them in a small glass bowl. Combine the lime and lemon juice with the olive oil, 1 teaspoon salt and the chile and pour over the scallops. Mix with a rubber spatula. Cover. Marinate 1 hour in the refrigerator, stirring occasionally.

Step 2Just before serving, seed and skin the avocado. Cut the flesh lengthwise to make 12 almost paper-thin slices. Arrange the slices to cover the center of each of 4 small serving plates, overlapping them very slightly. Season with salt and pepper to taste.

Step 3Drain the scallops and cut each one crosswise into 3 slices. Arrange 12 slices attractively over the avocado on each plate. Dot each slice with caviar. Sprinkle the chives around the perimeter of each plate and serve at once.

Note: From Christophe Eme at Ortolan.

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