Ceviche is usually fresh raw fish that is "cooked" by marinating in fresh lime juice. My version sears the scallops first to give a slightly different texture and flavour to the dish. Shrimp may be substituted. Do not leave the scallops in the lime juice for more than 4 hours refrigerated, they will overcook.

Serves 4

Ingredients

• 2 tbsp (25 mL) olive oil

• 1 lb (500 g) sea scallops

• Salt and freshly ground pepper to taste

• 1/4 cup (50mL) orange juice

• 1/2 cup (125 mL) lime juice

• 1/2 red pepper, diced

• 1/2 red onion, thinly sliced

• 1 small jalapeño, seeded and thinly sliced

• 3 tbsp (45 mL) chopped fresh coriander
  
  Garnish:

• Boston lettuce leaves

• 1/2 red onion, thinly sliced

• 2 tomatoes, thinly sliced

• 1 avocado, peeled and thinly sliced

Method

Heat oil in non-stick skillet on high heat. Add scallops and sauté 1 minute per side or until surface is seared. Season with salt and pepper and cut into quarters.

Combine juices, red pepper, red onion, jalapeño and coriander and toss with scallops. Marinate about 1 hour before serving or up to 4 hours, refrigerated.

Place lettuce leaves on centre of four individual serving plates. Top with scallop mixture. Surround with onions, tomatoes and avocado. Sprinkle vegetables with any remaining juices.