I was pleasantly surprised with the reaction from last week’s column concerning Seviche. Since there was such a good response to the column I thought I would give you my special Scallops and Salmon Seviche. I serve this with buttered saltine crackers as is common in Panama. And unlike so many Seviche recipes, this only takes half an hour to prepare after you chop everything.
Scallops and Salmon Seviche
Salt and black pepper to taste
Combine scallops and salmon in glass bowl. Add lemon and lime juice to bowl and stir with a wooden spoon. Cover and refrigerate for ten minutes. Add remaining ingredients and stir with wooden spoon. Cover and refrigerate for 20 minutes.
While you have twenty minutes, prepare 4 Avocados. Make a cut to the seed all the way around the Avocado. Twist the sides and pull apart. Remove seed. Score flesh to the skin to form small cubes. With spoon scoop the flesh out of skin and place in a glass bowl. ADD the juice of 2 lemons. Sprinkle liberally with TONY’S SEASONING and stir.
You will also have time to do a few other things. For example you can set the table. Place some softened butter at each setting, along with a bowl of crackers. You will find that both champagne and saké go very well with this dish.
To serve the Seviche, make a ring of the avocado mixture and mound the Seviche in the center or you can mold the Seviche in a small dish and turn it out in the center. For another effect, you can serve the Seviche and avocados in the shape of a yin and yang symbol.
You may have noticed that I mentioned glass bowls and wooden utensils. This is because you don’t want to risk any reactions with the citrus that might affect the flavor.