Infused Scallop Poke with Pickled Ginger, Avocado and Jalapeno

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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