Avocado-And-Scallop Ceviche
Submitted by psenivy
Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
290 minAvocado and scallop ceviche reimagines the Latin American classic as an upscale appetizer bite. The scallops cure in fresh lime juice the traditional way, but instead of mango or tomato carrying the body, mashed avocado folds in to give the ceviche a creamy, almost mousse-like texture. Spooned into raw white mushroom caps for serving, this is the kind of single-bite hors d’oeuvre that disappears off cocktail trays.
Green peppercorns (the unripe, brined kind) are the unusual flavor move. Crushed at the start of the marinade, they release a bright, slightly fruity heat that black pepper can’t reproduce. They’re milder, more aromatic, and play beautifully with citrus and seafood.
Finely chopping the scallops (rather than slicing or leaving whole) is the technique that lets the ceviche bind with the avocado mash. Whole or sliced scallops slip out of the mushroom caps; chopped scallops blend into a cohesive filling.
The four-hour minimum cure is critical. Lime juice “cooks” scallops by denaturing the proteins, and they need at least 4 hours to turn fully opaque. Less time and you’re eating raw scallop; more time (over 8 hours) and the citrus over-cures them into rubbery bits.
Pro Tips
- Use the freshest scallops you can find since they’re not heat-cooked. Smell them; they should smell sweet and ocean-clean, never fishy or ammonia-like.
- Wipe the mushroom caps with a damp paper towel rather than washing under water. Mushrooms absorb water like sponges and the caps will weep into the ceviche.
- Brush the mushroom caps with the garlic-lemon oil only at the half-hour mark before serving. Earlier and they release too much liquid; later and they’re bland.
- Drain the scallops only at the very last minute before stuffing the mushrooms. Holding the filling drained too long and the ceviche dries out.
- Garnish with a sliver of red Fresno chile or a single chive snip on each cap for color contrast.
Variations
- Swap scallops for raw firm white fish like halibut or sea bass for a different ceviche profile.
- Use cucumber rounds in place of mushroom caps for a crunchier, fully raw presentation.
- Add 1 minced jalapeño or serrano to the marinade for extra heat.
Ingredients
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 ½ 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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