Avocado And Scallop Ceviche 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
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.

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

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How did you like this recipe?

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.

That's it — enjoy your meal!