Gotta get this one up here before I forget it.
1 medium knob of ginger grated (yield 1/4 cup)
1/2 red savina pepper (habanero) very finely diced
1/4 cup of cilantro leaves chiffenade (sliced across)
juice from 5 sweet limes + minced zest from 1
1 med/small red onion finely diced (brunoise)
approx. 2-2~1/2 lbs. large (10-15ct.) dry sea scallops quartered
fine sea salt to taste (approx 3 tbsp)
1 medium sized ripe avocado finely diced
approx. 1/2 cup EVOO (to taste)
Sweet Limes?>A Guide to Sweet Limes
Place all ingredients except avocado and scallops in a large non-reacting bowl (glass or stainless steel). Mix well and check for seasoning.
Once the salt is satisfactory add in the scallops and avocado and toss well. Refrigerate for at least 1-2 hours.
The easiest way to dice the avocado is to split it, remove the seed, and using a not so sharp paring knife, score the flesh cross hatched holding the avocado 1/2 in one hand and the knife in the other. Score the ripe avocado flesh right down to the skin. You should be able to feel when the knife hits the avocado skin before you score your own skin, hence the not so sharp knife. Then just scoop away the diced flesh with a spoon.
The scallops Bryan sent were just amazing. We grilled them whole, but I cut them here so they would cure more rapidly.
