Scallop ceviche and avocado salad

My 7-year-old showed me his note about Paul Revere.

This, my friends, is how my kid learnt history!!! I’m so proud of him.

“Paul loved bells. Every day, he’d go ringing bells at the bellfry tower. But when he went to his job and screamed really, really, really loud because the loud sound of bells. A large lady came in his shop. She asked for extra large underwear. So Paul screamed “EXTRA LARGE UNDERWEAR? LET’S SEE, EXTRA LARGE UNDERWEAR.” The lady got so mad, she stomped out of the shop. One day, Paul was ringing the bells but saw the British coming. He jumped on his horse and galloped around the town screaming “THE BRITISH ARE COMING!” And a couple of years later, the Americans won and they were happy. Except the underwear lady”.

Scallop ceviche and avocado salad

(Adapted from chef Jose Avillez’s “Cantinho do Avillez” cookbook)

For the ceviche:
1 lb scallops (thinly sliced)
Juice of 1 lemon
4 tbs olive oil
Coriander leaves (thinly sliced)
Sea salt

For the avocado salad:
3 ripe avocados (peeled and stoned)
7 yellow cherry tomatoes (finely chopped)
1/4 white onion (finely chopped)
1/4 red bell pepper (finely chopped)
Juice of 1/2 lime
1/4 tsp cumin
1 tsp Tabasco sauce

For decoration:
2 slice of whole-grain bread + canola oil to fry
Coriander leaves (thinly sliced)

  1. To make ceviche:
    • In a bowl, mix all ingredients for scallop ceviche.
    • Let it rest in the fridge for 10-20 minutes.
  2. To make avocado salad:
    • In another bowl, smash avocado with a fork.
    • Add the remaining ingredients.
    • Readjust the taste if needed.
    • Refrigerate.
  3. To make breadcrumbs:
    • Put 2 slices of bread through a food processor.
    • Fry in hot oil.
    • Drain and set aside.
  4. To serve:
    • On a plate, put a spoonful of avocado salad in the center.
    • Arrange scallop slices on top.
    • Sprinkle with fried bread crumbs
    • Add some sliced coriander leaves.