Recipe 1 - Scallop Ceviche

• Yield: 1 portion, or four small bites
• Calories: 158
• Tools: Stainless steel (S/S) Bowl; 4 Asian Spoons

Ingredients:
1/3 cup	Scallops, wiped dry, cut into 8 pieces
1 tbsp.	Ceviche Liquid (see recipe below)
1 tbsp.	Coconut Milk
1 tsp.	Margarita Salt
1 tsp.	Lime Leaves finely chopped
2 ½ tbsp.	Avocados
1 tsp.	Fresh Coriander

Method:

1. Mix the scallops ceviche liquid the lime leaves. Let in stand for 5 minutes, maximum 15 minutes.
2. Drain half the ceviche liquid and add the coconut milk and salt
3. Split between the Asian spoons and the garnish with avocado and coriander

Ceviche Liquid

Ingredients:
1	Small shallot, chopped
1	Lime, juiced
1 tsp.	Anaheim Chili
¼ tsp .	Sugar
¼ tsp .	Salt

Method:

1. Add sugar and salt to chopped shallots and macerate.
2. Add chilli, incorporate; add lime juice
3. Set aside.