Avocado And Scallop Ceviche

Course : Appetizers
Serves: 8
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1/2 cup fresh lime juice
3 tablespoons peanut oil or:
1 Cup vegetable oil
24 pieces green peppercorns -- crushed
1 teaspoon salt to taste
1 teaspoon black pepper to taste
3/4 pound sea or bay scallops finely chopped
1 large ripe avocado -- peeled
2 tablespoons fresh chives -- chopped, or scallions -- chopped
40 small white mushrooms
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
1 medium garlic clove -- peel and crushed
1 teaspoon salt and pepper to taste
1 bunch additional chives
1 bunch scallions

Preparation / Directions:

Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it alonng with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. 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. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.

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