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Safe Scallop Seviche

The classic preparation of seviche doesn't require any cooking at all (the lime juice 'cooks' the fish). However, food safety experts say that acid tolerant organisms in seafood nowadays can still cause food borne illnesses, so it is safer to poach the fish first.
The first time I had this, it was elegantly served in a martini glass and its presentation was spectacular. It's a colorful appetizer that is, indeed, commanding and tasty.


List of Ingredients




1 # Bay Scallops
3 C Water
Juice and zest of 1 large Lime
1 T Olive Oil
1 Jalepeno Pepper, finely minced
1/4 C Red Onion, finely minced
2 T Fresh Cilantro, minced
1/4 t Salt (or to taste)

Romaine Lettuce Leaves
Sliced Avacado
Arugula for garnish, if desired

Recipe



Combine scallops with water in a small saucepan; heat to boiling; reduce heat to low. Cook about 30 seconds more or until opaque; remove from heat. Rinse with cold water to stop cooking process.
Combine scallops,lime juice, lime zest, Jalepeno, onion, cilantro and salt in small saucepan and cover tightly with plastic wrap; refrigerate 2-4 hours.
Serve on a chilled plate lined with Romaine and garnished with avacado and arugula.