Mediterranean-style scallop ceviche with Morrocan oil and avocado lime mousse

Chef de Cuisine Brian O'Connor
of Blueacre Seafood

Serves 4-6

Scallop Ceviche
2 lbs Alaskan Weathervane scallops (small dice)
4 limes, juiced
1 tbsp kosher salt
1/4 cup chives (sliced thinly)
1 cup cucumber diced (no seeds)

Procedure
Mix all ingredients in a bowl and cover. Let sit for 30 minutes to three hours in the refrigerator, depending on how cooked you like your scallops.

Moroccan Spice Oil
1 tbsp kosher salt
2 tbsp chopped garlic
2 tbsp lemon zest
1 shallot (diced)
2 tbsp coriander
1 tbsp cardamom seed
1 tbsp caraway
1 tbsp cayenne
1 tbsp cumin
1 tbsp fenugreek (Middle Eastern spice used in curries)
3 tbsp paprika
2 cups olive oil

Procedure
Toast all seeds and place them into a blender with the garlic, lemon zest and oil. Puree until smooth. Reserve oil and pureed spices. Can keep refrigerated for up to a month.

Avocado Lime Mousse
3 avocados
1 bunch cilantro
1 clove garlic
2 tbsp extra virgin olive oil
1 tsp kosher salt
2 limes (zested and juiced)

Procedure
Blend all ingredients until smooth, thick and silky

Brian won Best Appetizer with this recipe at Guest Chef on the Waterfront 2010.

Blueacre Seafood
1700 7th Avenue
Seattle, WA 98101
206-659-0737
www.blueacreseafood.com