Like the tuna tartare that I posted the other day, this is a recipe that is very simple to make and requires little more than chopping the ingredients. I really like the unexpected use of kiwi in the salsa – it lends a nice but unexpected citrus flavor to the dish. It also pairs with the jalapeno surprisingly well.
I served the salsa with bay scallops over quinoa. It doesn’t seem like scallops and kiwi would go together, but the butteryness of the scallops made the dish seem very rich and paired well with the cool, tangy salsa. If you don’t want shellfish though, I think this would pair well with almost anything – grilled chicken breast marinated in lime juice or a piece of flank steak would be fantastic.
In order to get a good sear on your scallops, you need them to be very dry – not packed in a brine and then dried even more with some paper towels before you cook them. The scallops I used here were frozen, so a good sear wasn’t a possibility. In order to get a little bit of color on them, I dried them the best I could and dusted them with flour before frying them I a little oil. It wasn’t perfect, but it did give me a little bit of delicious browned flour flavor.
Adapted from the Flat Belly Diet Cookbook
- 1 avocado, diced
- 2 kiwi, peeled and diced
- 1/2 small red onion, diced
- 1 small red bell pepper, diced
- 2 jalapenos, diced
- juice of 1 lime
- 1 handful cilantro, chopped
- salt and pepper
Gently combine all ingredients.