Cooking Index - Cooking Recipes & IdeasAvocado-And-Scallop Ceviche Recipe - Cooking Index

Avocado-And-Scallop Ceviche

Type: Fish
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/2 cup 118mlFresh lime juice
3 tablespoons 45mlPeanut oil or vegetable oil
24   Green peppercorns - crushed
  Freshly ground black pepper
3/4 lb 340g / 11ozSea or bay scallops - finely chopped
1 lb 454g / 16ozRipe avocado - peeled (large)
2 tablespoons 30mlFresh chives - chopped
  Scallions - chopped
40   White mushrooms (small)
1/4 cup 59mlVegetable oil
2 tablespoons 30mlFresh lemon juice
1 tablespoon 15mlGarlic clove - peeled and crushed (medium)
  Salt and pepper to taste
  Additional chives - optional (or scallions) - for garnish

Recipe Instructions

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.

Small Restaurant on the Left Bank in Paris


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