0 (0)

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.


Vegan Chilaquiles
Vegan Chilaquiles

Le Petit Cafe’s creamy mushroom soup
Le Petit Cafe’s creamy mushroom soup

Cafe des Artistes' fillet of sole Provencal
Cafe des Artistes' fillet of sole Provencal

Chocolate cake with bay laurel
Chocolate cake with bay laurel

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Buttermilk soup with radishes and peppery green oil
Olive latkes
Won ton
Grilled Wild Mushroom Salad