Recipes

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.

 

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