Home -> [Appetizers, Mexican, North American, Seafood, South American] -> [Avocado and scallop ceviche Recipe]
 
 

Avocado and scallop ceviche
Artist: _
Categories: Appetizers, Mexican, North American, Seafood, South American
Yield: 8
Rating: 0
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Ingredients:
1/2 cupFresh Lime Juice
3 tbspPeanut Oil Or:
Vegetable Oil
24 Green Peppercorns, Crushed
Salt To Taste
Black Pepper To Taste
3/4 lbsSea Or Bay Scallops
Finely Chopped
1 largeRipe Avocado, Peeled
2 tbspFresh Chives, Chopped, Or:
Scallions, Chopped
40 smallWhite Mushrooms
1/4 cupVegetable Oil
2 tbspFresh Lemon Juice
1 medGarlic Clove, Peel & Crushed
Salt & Pepper To Taste
GARNISH
Additional Chives
Scallions
Procedures:
1Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl.
2Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.
3They should become opaque in this time.
4Mash the avocado until almost smooth, then add it alonng with the cchives or scallions to the marinating scallops (do not drain them) and mix well.
5Set aside for at least ?hour, refrigerated.
6About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.
7Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture.
8Just before serving, drain the caps and fill with the scallop mixture.
9Garnish with additional chives, if desired
 
 
 
 

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