Ingredients
Zhoug:
2 tsp. toasted caraway seeds
1 bunch cilantro
1 clove garlic, peeled and chopped
chili peppers (dried)
3 Tbsp cold water
salt to taste and cracked pepper
8-10 fresh large scallops cut into eighths
juice of 6 limes
1/4 cup zhoug
1 avocado, diced into 1/2" inch cubes
1/4 white onion thinly slices
1/2 cup cilantro leaves for garnish
lime quarters for garnish
Preparation
For the zhoug - using mortar and pestle finely crush caraway seeds. In a blender combine all ingredients but seeds and puree until smooth. Stir in seeds and mix well. Use or store in airtight container for up to a week.
Place scallops in a bowl and cover with lime juice. Marinate in fridge for 10 min, stirring once. In a separate bowl combine zhoug, avocado and onion. Remove scallops from lime juice with slotted spoon and gently mix into zhoug mixture.
Spoon equal amounts into 4 glasses or small serving bowls and garnish.
