Avocado-And-Scallop Ceviche

Course : Avocado
Serves: 8
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Ingredients:

1/2 cup fresh lime juice
3 tablespoons peanut oil or vegetable oil
24 pieces green peppercorns -- crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 pound sea or bay scallops -- finely chopped
1 large ripe avocado -- peeled
2 tablespoons fresh chives -- chopped
1 tablespoons scallions -- chopped
40 small white mushrooms
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
1 medium garlic clove -- peeled and crushed
1 teaspoon salt and pepper to taste
1 tablespoons additional chives -- optional (or scallions) -- for garnish
 

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 along 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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