Scallop & Zhoug Ceviche

• Zhoug:
• 2 tsp. toasted caraway seeds
• 1 bunch cilantro
• 1 clove garlic, peeled and chopped
• chili peppers (dried)
• 3 Tbsp cold water
• salt to taste and cracked pepper
• 8-10 fresh large scallops cut into eighths
• juice of 6 limes
• 1/4 cup zhoug
• 1 avocado, diced into 1/2" inch cubes
• 1/4 white onion thinly slices
• 1/2 cup cilantro leaves for garnish
• lime quarters for garnish

1. For the zhoug - using mortar and pestle finely crush caraway seeds. In a blender combine all ingredients but seeds and puree until smooth. Stir in seeds and mix well. Use or store in airtight container for up to a week.
2. Place scallops in a bowl and cover with lime juice. Marinate in fridge for 10 min, stirring once. In a separate bowl combine zhoug, avocado and onion. Remove scallops from lime juice with slotted spoon and gently mix into zhoug mixture.
3. Spoon equal amounts into 4 glasses or small serving bowls and garnish.

zhoug, caraway seeds, cilantro, clove garlic, chili peppers, cold water, salt, zhoug, avocado, white onion, cilantro, lime quarters

Taken from www.epicurious.com/recipes/member/views/scallop-zhoug-ceviche-58389050 (may not work)