You may also like
Categories:
horizontally fillet salt lime juice serrano shallots cilantro extra-virgin olive oil butter grapefruits avocados
Viewed: 43 - Published at: 4 years agoIngredients
- 1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered
- 1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes
- Sea salt to taste
- 2 cups lime juice (from about 16 limes)
- 4 to 6 Serrano or jalapeno peppers, halved, seeded and finely chopped
- 2 medium shallots, finely chopped
- 13 cup chopped cilantro leaves, plus more for sprinkling
- 1/2 cup extra-virgin olive oil
- 8 leaves Boston or butter lettuce
- 2 grapefruits (one ruby, one white), peeled and segmented
- 2 avocados, peeled and thinly sliced
Method
- Place the scallops and halibut in separate nonreactive bowls.
- Season each generously with salt.
- Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate.
- After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl.
- Fifteen minutes later, repeat with the scallops.
- Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
- Fifteen minutes before serving, whisk olive oil into shallot mixture.
- Pour half over the scallops and half over the halibut.
- Toss and refrigerate for 15 minutes.
- Line each of eight plates with a lettuce leaf.
- Top with a layer of grapefruit and a layer of avocado.
- Adjust seasoning of scallops and halibut.
- Place a handful of each over the avocado slices and sprinkle with cilantro.
