Tasting Notes

This serves two.

Fresh scallops, shrimps, marinated in lime juice, sliced creamy avocado; cucumbers, diced onions, hot peppers, olive oil, Japanese vinegar, dipping sauce, add up to a terrific flavour Bomb – bright, refreshing.

What You Need

6 scallops.

1 small cucumber.

6 large shrimps.

1/4 Thai chile.

1/2 small red onion.

2 small stalks cilantro.

1 green onion.

1 small green Bell pepper.

1/4 cup lime juice requires about 2 limes depending on their size.

1/2 jalapeño pepper.

½ cup extra-virgin olive oil

1/4 cup Japanese rice vinegar.

1 cup fresh spinach.

1 avocado.

Equipment

2 medium dinner bowls.

2 small bowls.

1 medium frying pan.

Method

Add your Naan bread to the frying pan, gradually increasing the heat till you have a bit of a char. Turn it over and repeat. Once done cut into four slices.

Cut your onion into small slices.

Finely chop your cilantro.

Cut your scallops in half, add to one of the small bowls.

Take your shrimps with the shells on and add to the other small bowl.

Using a sharp knife cut all around the avocado. Then using both hands turn the avocado counter clockwise. You now have two have two halves of your avocado – one with its pit still intact. With a chefs knife whack the avocado pit hard, using the end of the knife. Now remove the pit by lifting the knife.

Now using the knife – using the front end – slice into the avocado gently and the width you want each avocado slice to be, being be careful not to cut into the skin.

The using a large spoon insert the spoon slowly between the skin of the avocado and its flesh, till you get to the point where the avocado pops out its skin. Your avocado slices are ready.

Take all your peppers and chile – devein all of them, scooping out the seeds and then cut into slices. Set aside.

Cut your cucumber into small slices.

In one bowl – add these ingredients, Thai chile, lime juice, onion, avocado, cucumber, Bell peppers.

In the other bowl – add these ingredients, Japanese vinegar (which is sweet), Jalapeño peppers, green onion, cilantro.

Place both mixtures in the fridge for 1 hour and 20 minutes before serving add the olive oil, apportioned equally over the two refrigerated bowls. Pour the dressing from bowl one over the scallops.

Pour the dressing from bowl two over the shrimps.

Return both bowls to the fridge for 15 minutes to the fridge and then serve in dinner bowls. For the scallops line the bowl with spinach leaves first and then add the scallops mixture.

You are now ready to serve.

Delicioso