|350 g (3/4 lb)||scallops, thinly sliced|
|3||red cherry tomatoes, sliced in six wedges|
|100 g (3.5 oz)||jicama, peeled and cut into thin strips|
|50 g (1.75 oz)||cucumber, peeled and seeds removed, cut into thin strips|
|1||serrano chile, opened, seeded and finely chopped|
|½||red onion, finely chopped|
|¼||cup coriander leaves, finely chopped|
|½||Hass avocado, peeled, stone removed and diced in small cubes|
|Juice of 2 lemons|
|salt to taste|
|black pepper, freshly ground, to taste|
|olive oil, to taste|
|50 g (1.75 oz)||of shelled unsalted pumpkin seeds, toasted and coarsely chopped|
PROCEDURECombine the tomatoes, jicama, cucumber, onion, cilantro, avocado and lemon juice in a bowl. Add salt and pepper.
SERVING METHODArrange the scallop slices on a platter and add the mixture.