Scallop Seviche with Avocado Dressing

• 1/4 cup plus 2 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 3 tablespoons fresh lime juice
• 2 teaspoons grated lime zest
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced serrano chile
• 1 1/4 pounds large sea scallops, sliced horizontally 1/4 inch thick
• 4 scallions, finely chopped
• 1 red bell pepper, finely diced
• 1/4 cup finely chopped cilantro
• 3 tablespoons pure olive oil
• 1 large garlic clove, minced
• 1 avocado, finely diced
• 1 small tomatopeeled, seeded and finely diced
• 1 tablespoon minced red onion
• 1 tablespoon finely chopped cilantro
• 1 serrano chile, seeded and minced
• 1 small garlic clove, minced
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

1. In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile.
2. Add the sliced sea scallops in a single layer and turn them to coat.
3. Cover the dish and refrigerate until the scallops turn white, about 1 hour.
4. Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
5. In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic.
6. Fold in the lime juice and olive oil and season with salt and pepper.
7. Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
8. Spoon the avocado dressing on the seviche and pour a little of the marinade all around.
9. Serve immediately.

lemon juice, orange juice, lime juice, lime zest, ginger, serrano chile, scallions, red bell pepper, cilantro, olive oil, garlic, avocado, red onion, cilantro, serrano chile, garlic, lime juice, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/scallop-seviche-avocado-dressing (may not work)