Avocado-And-Scallop Ceviche Recipe

Name: Avocado-And-Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 3/4 pound sea scallops or bay scallops, finely chopped; 1 large avocados ripe, peeled; 2 tablespoons chives fresh, chopped or scallions; 40 small mushrooms white; 1/4 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

Servings: persons

1/2 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
3/4 pound sea scallops or bay scallops, finely chopped
1 large avocados ripe, peeled
2 tablespoons chives fresh, chopped or scallions
40 small mushrooms white
1/4 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

1
Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl.
2
Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.
3
They should become opaque in this time.
4
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.
5
Set aside for at least 1/2 hour, refrigerated.
6
About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.
7
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.
8
Just before serving, drain the caps and fill with the scallop mixture.
9
Garnish with additional chives, if desired.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup lime juice fresh, 3 tablespoons peanut oil or vegetable oil, 24 each green peppercorns crushed, 1 x salt, and more.

Yes, Avocado-And-Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado-And-Scallop Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions