SCALLOP & HALIBUT CEVICHE

By BobD

Ingredients

• 3/4 pound bay scallops, or use larger scallops cut into quarters
• 1/2 pound very fresh halibut, cut into scant 1/2-inch cubes
• Juice of 2 Persian limes, about 2 1/2 ounces
• Slivered zest and juice of one washed orange
• 1/2 a serrano chile, stemmed, seeded, and minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white or black pepper
• Pale inner cups of butter lettuce, or rounded leaves of radicchio, for serving
• Best-quality extra-virgin olive oil, for drizzling
• 1 tablespoon minced cilantro

Preparation

Step 1

In the Instant Marinater, combine the scallops, halibut, lime and orange juices, chile, salt and pepper. Toss to combine evenly, then fit the lid securely on top of the marinating chamber and use the vacu-vin to pump out the air from inside. Place in the refrigerator for 10 minutes, tossing once halfway through to re-distribute the ingredients.

Arrange the lettuce or radicchio cups on a serving platter. Use a slotted spoon to remove some ceviche mixture, mounding a little inside each leaf. Drizzle each appetizer with about 1/2 teaspoon of olive oil, scatter the cilantro over all, and serve.