Avocado-And-Scallop Ceviche

Recipe Ingredients

1/2 cup	118ml	Fresh lime juice
3 tablespoons	45ml	Peanut oil or vegetable oil
24		Green peppercorns - crushed
		Salt
		Freshly ground black pepper
3/4 lb	340g / 11oz	Sea or bay scallops - finely chopped
1 lb	454g / 16oz	Ripe avocado - peeled (large)
2 tablespoons	30ml	Fresh chives - chopped
		Scallions - chopped
40		White mushrooms (small)
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Garlic 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.

Source:
Small Restaurant on the Left Bank in Paris

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