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Marinated Fish and Scallops

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(Recipe ID: 456)

Serves 4

Preparation time: 30 minutes plus cooling

Source: Vito De Carolis

Cold "cooked" by the marinade.  First cousin to Ceviche.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Halibut, skinned and boned
  • 1/2 pound Large scallops
  • 3 Spring onions, chopped
  • 1/2 Red bell pepper
  • 1/2 Yellow bell pepper
  • 2 Lemons
  • 1 Lime
  • 5 tablespoons Extra Virgin Olive Oil *
  • 2 Garlic cloves, finely chopped
  • 1/2 teaspoon Fine sea salt
  • 1/4 teaspoon Black peppercorn, freshly ground *


  1. Cut fish into fairly thin slices.
  2. Halve scallops.
  3. Seed and coarsely chop bell peppers.
  4. Put vegetables, fish slices, and scallops into a bowl and mix well.
  5. Grate zest from lime and one lemon into the bowl.
  6. Squeeze juice from lemons and lime into a small bowl, whisk in the Extra Virgin Olive Oil.  Pour garlic, peppercorn, and salt; over fish and vegetables, mix well and refrigerate overnight..
  7. Serve with toasted garlic bread slices.


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