Photo by Eva Kolenko
Scallop Poke with Pickled Ginger, Avocado and Jalapeno
8 large sea scallops, cut into chunks
¼ cup lime juice
1 avocado, peeled and diced medium
4 tablespoons scallion, chopped
3 tablespoons cilantro, chopped
3 tablespoons pickled ginger, diced small
2 tablespoons fresh cannabis leaves, chopped
1 tablespoon unpasteurized apple cider vinegar
1 to 3 teaspoons jalapeno, diced small
1 teaspoon cumin
1 tablespoon cold-pressed avocado oil
4 cups shredded cabbage
Place all ingredients except cabbage in a large glass bowl and mix well. Refrigerate poke for a minimum of 30 minutes.
Serve on a bed of finely shredded cabbage. Makes 2 servings.