Avocado-And-Scallop Ceviche
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lime juice
fresh |
|
| 3 | tablespoons |
peanut oil
or vegetable oil |
|
| 24 | each |
green peppercorns
crushed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¾ | pound |
sea scallops
or bay scallops, finely chopped |
|
| 1 | large |
avocados
ripe, peeled |
*
|
| 2 | tablespoons |
chives
fresh, chopped or scallions |
|
| 40 | small |
mushrooms
white |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | medium |
garlic cloves
peeled and crushed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
chives
optional (or scallions), for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lime juice
fresh |
|
| 45 | ml |
peanut oil
or vegetable oil |
|
| 24 | each |
green peppercorns
crushed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 340.2 | g |
sea scallops
or bay scallops, finely chopped |
|
| 1 | large |
avocados
ripe, peeled |
*
|
| 3E+1 | ml |
chives
fresh, chopped or scallions |
|
| 4E+1 | small |
mushrooms
white |
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | medium |
garlic cloves
peeled and crushed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
chives
optional (or scallions), for garnish |
*
|
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.
