Avocado And Scallop Ceviche Recipe Recipe

Name: Avocado And Scallop Ceviche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Fresh lime juice; 3 Tbsp. Peanut oil or possibly vegetable Oil; 24 x Green peppercorns, crushed Salt Freshly grnd black pepper; 3/4 lb Sea or possibly bay scallops Finely minced; 1 lrg Ripe avocado, peeled; 2 Tbsp. Fresh chives, minced Or possibly scallions, minced; 40 sm White mushrooms; 1/4 c. Vegetable oil; 2 Tbsp. Fresh lemon juice; 1 med clv garlic peeled and Crushed Salt and pepper to taste

Servings: persons

1/2 c. Fresh lime juice
3 Tbsp. Peanut oil or possibly vegetable Oil
24 x Green peppercorns, crushed Salt Freshly grnd black pepper
3/4 lb Sea or possibly bay scallops Finely minced
1 lrg Ripe avocado, peeled
2 Tbsp. Fresh chives, minced Or possibly scallions, minced
40 sm White mushrooms
1/4 c. Vegetable oil
2 Tbsp. Fresh lemon juice
1 med clv garlic peeled and Crushed Salt and pepper to taste

1
Additional chives, Optional (or possibly Scallions), for garnish
2
COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or possibly ceramic bowl.
3
Stir in the scallops, cover and chill for at least 4 hrs while they marinate.
4
They should become opaque in this time.
5
Mash the avocado till almost smooth, then add in it along with the chives or possibly scallions to the marinating scallops (don't drain them) and mix well.
6
Set aside for at least 1/2 hour, refrigerated.
7
About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.
8
Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mix.
9
Just before serving, drain the caps and fill with the scallop mix.
10
Garnish with additional chives, if you like.

686

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 10 ingredients. The key ingredients include: 1/2 c. Fresh lime juice, 3 Tbsp. Peanut oil or possibly vegetable Oil, 24 x Green peppercorns, crushed Salt Freshly grnd black pepper, 3/4 lb Sea or possibly bay scallops Finely minced, and more.

Yes, Avocado And Scallop Ceviche Recipe 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 Recipe

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