PFI Magazine

From the makers of Amelia Chardonnay comes this great recipe!

Seafood Ceviche
1 lb. very fresh bay scallops or small peeled raw shrimp
1 cup freshly squeezed lime juice
1 to 2 jalapeno or Serrano chilies, seeded and finely minced, or to taste
Salt, to taste
½ red onion, cut into ¼ inch dice
½ red bell pepper, cut into ¼ inch dice
1 tablespoon finely minced fresh cilantro
2 ripe Haas avocados
Lettuce leaves

Place the scallops in a glass dish. Add the lime juice, Chile peppers, and salt. Cover, and refrigerate about 2 hours. Stir in the onion, bell pepper and cilantro; combine. Refrigerate 30 minutes more.

Just before serving, peel the avocados, remove the pits, and cut into ¼ inch dice. Stir into the seafood mixture. Line individual plates with the lettuce leaves, and spoon the ceviche over top. Serve at once.