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Scallop ceviche with caviar

Time 10 minutes
Yields Serves 4
Scallop ceviche with caviar
(Mel Melcon / Los Angeles Times)
1

Rinse the scallops and remove their tendons. Place them in a small glass bowl. Combine the lime and lemon juice with the olive oil, 1 teaspoon salt and the chile and pour over the scallops. Mix with a rubber spatula. Cover. Marinate 1 hour in the refrigerator, stirring occasionally.

2

Just before serving, seed and skin the avocado. Cut the flesh lengthwise to make 12 almost paper-thin slices. Arrange the slices to cover the center of each of 4 small serving plates, overlapping them very slightly. Season with salt and pepper to taste.

3

Drain the scallops and cut each one crosswise into 3 slices. Arrange 12 slices attractively over the avocado on each plate. Dot each slice with caviar. Sprinkle the chives around the perimeter of each plate and serve at once.

From Christophe Eme at Ortolan.

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