And we’re on Day 3 of the Paleo Iron Chef competition! I’m really loving the whole thing, not only because I’m doing reasonably well so far (but this early in, it could be anyone’s game), but because all of the wonderful recipes – I’ve gotten some really great ideas! If you haven’t checked them out, you should take a minute to go peruse each day’s thread.
Which brings me to the voting – Lisa had asked if there’s anything y’all can do to help me along in the competition. You can certainly vote if you’d like, not just for me but for anyone, but to do so you’ll have to register on the site. Just so you know. There were also some concerns voiced before the competition began that someone would have a bunch of people “outside the r/paleo community” come vote for them, giving an unfair advantage to one or two people and skewing the results. I don’t want to be that person, so if you’re interested in registering and being a member of the community, which is really what it is, then please do. I’d be grateful for the votes, and so would the other contestants. If not, don’t feel compelled to; my feelings won’t be hurt a bit.
Anyhoo. Today’s “not-so-secret” ingredient is Avocados.
Did you know that an avocado has 35% more potassium than a banana? I didn’t! Just add that to the list of their many health benefits. I love them just because taste so freakin’ good. I usually eat them as guacamole, or simply sliced and sprinkled with salt – usually as part of a salad. And in a sense, that’s what this recipe is: a light, yet rich, salad of scallops marinated in fresh lime juice, with fresh avocado and cilantro.
Popularized in Latin American countries, ceviche is basically any form of seafood marinated in citrus; the acidity of the lime juice essentially “cooks” the seafood, so you’re not eating something raw (not that there’s anything wrong with that), even if you aren’t applying any heat. You can use fish, shrimp, whatever you like. I happen to very fond of scallops; they are my favorite seafood, in fact, so a scallop ceviche it was. And since avocados were the ingredient for the day, they went into the mix as well.
The result was delicious.
Note: The recipe will serve 4 as either a first course or a light main meal, along with a green salad, or 6 as an appetizer. If you can’t find brined green peppercorns, capers would be an excellent substitute.
|Avocado and Scallop Ceviche|
- 3/4 pound sea scallops, finely chopped
- 1/2 cup fresh lime juice (about 3 small limes)
- 1/2 tablespoon brined green peppercorns, finely chopped
- 1 teaspoon sea salt
- 1/4 cup cilantro, chopped
- 1 large avocado
- 1/2 medium tomato, diced
- Combine the chopped scallops, lime juice, peppercorns and sea salt in a large bowl, stirring well. Cover with plastic wrap and refrigerate for at least 4 hours. If the scallops have not become completely opaque after 4 hours, continue marinating until they do, checking after another hour.
- Once the scallops have finished marinating, slice the avocado in half, lengthwise, discarding the seed. Scoop the out the flesh, and dice it. Discard the skin.
- Drain the liquid from the scallops and stir in the diced avocado and chopped cilantro until well mixed, mashing the avocado slightly as you go. Divide the ceviche between four plates, top with the diced tomato, and serve.
- Nutrition (per serving): 146 calories, 7.2g total fat, 20.4mg cholesterol, 681.8mg sodium, 494.6mg potassium, 10.6g carbohydrates, 3.6g fiber, 1.1g sugar, 11.6g protein.