Avocado and scallop ceviche Recipe

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

Avocado and scallop ceviche

Artist:	_	Yield:	8
Categories:	Appetizers, Mexican, North American, Seafood, South American	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1/2	cup	Fresh Lime Juice
3	tbsp	Peanut Oil Or:
		Vegetable Oil
24		Green Peppercorns, Crushed
		Salt To Taste
		Black Pepper To Taste
3/4	lbs	Sea Or Bay Scallops
		Finely Chopped
1	large	Ripe Avocado, Peeled
2	tbsp	Fresh Chives, Chopped, Or:
		Scallions, Chopped
40	small	White Mushrooms
1/4	cup	Vegetable Oil
2	tbsp	Fresh Lemon Juice
1	med	Garlic Clove, Peel & Crushed
		Salt & Pepper To Taste
		GARNISH
		Additional Chives
		Scallions

Procedures:

1	Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl.
2	Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.
3	They should become opaque in this time.
4	Mash 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.
5	Set aside for at least ?hour, refrigerated.
6	About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.
7	Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture.
8	Just before serving, drain the caps and fill with the scallop mixture.
9	Garnish with additional chives, if desired