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.

No additional tips available.

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

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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.

Avocado-And-Scallop Ceviche

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