Serves 6 to 8
½ lb bay scallops
½ lb sea bass, cut into ½ inch cubes
1 cup fresh lime juice
¼ cup chopped fresh coriander (cilantro)
4 scallions, minced
1 tsp freshly ground black pepper
3 Tbs red wine vinegar
6 Tbs vegetable oil
1 garlic clove, minced
salt and freshly ground black pepper, to taste
1 large, ripe avocado
24 cherry tomatoes, halved
1 medium red onion, minced
½ cup diced jicama
In a large shallow glass bowl, combine scallops and sea bass with lime juice, coriander, scallions, and pepper.
Tightly and cover and refrigerate for 6 to 8 hours or overnight. Stir occasionally.
In a small bowl, whisk together vinegar, olive oil and garlic. Add salt and pepper, to taste. Cover and chill.
To serve, peel and slice avocado; sprinkle with lemon juice to prevent darkening.
With a slotted spoon, remove scallops and sea bass from the marinade. Combine with tomatoes, avocado, red onion and jicama. Toss very gently with the vinaigrette.
Spoon into individual serving bowls and garnish with fresh coriander leaves.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.