Ceviche Salad Stuffed Mushrooms Recipe

Name: Ceviche Salad Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb scallops, finely chopped; 14 lb small baby shrimp, precooked; 20 green peppercorns, crushed; 1 avocado; 2 tablespoons finely diced scallions; 1 summer slicing tomatoes, fresh; ¼ cup zucchini, finely diced; 20 button mushrooms; ¼ cup sweet peas, frozen; ¼ cup vegetable oil; 3 tablespoons peanut oil; 2 teaspoons garlic; 2 tablespoons lemon juice; ½ cup lime juice; salt and pepper

Servings: persons

34 lb scallops, finely chopped
14 lb small baby shrimp, precooked
20 green peppercorns, crushed
1 avocado
2 tablespoons finely diced scallions
1 summer slicing tomatoes, fresh
¼ cup zucchini, finely diced
20 button mushrooms
¼ cup sweet peas, frozen
¼ cup vegetable oil
3 tablespoons peanut oil
2 teaspoons garlic
2 tablespoons lemon juice
½ cup lime juice
salt and pepper

1
COMBINE lime juice, peanut oil, crushed peppercorns, tomato seeded and fine diced, zucchini finely diced, frozen peas, salt & pepper to taste in a bowl.
2
ADD cleaned, chopped scallops and cleaned, peeled, finely chopped shrimp; cover and MARINATE 2 - 4 hours.
3
When marinated time is complete, MASH peeled avocado and finely diced scallions to marinated mixture; do not drain marinate; set aside for 30 minutes.
4
30 minutes before serving, remove stems from mushrooms and wipe clean; SET ASIDE.
5
In bowl, COMBINE vegetable oil, garlic, salt & pepper to taste and lemon juice.
6
With pastry brush, wipe mushrooms with vegetable oil, garlic mixture inside and outside.
7
Fill mushrooms with ceviche salad; garnish with scallions.
8
Prep Time: 4 1/2 hours if marinating 4 hours; 2 1/2 if marinating for 2 1/2.

2067

kcal

Calories

Fat

Carbs

406

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 15 ingredients. The key ingredients include: 34 lb scallops, finely chopped, 14 lb small baby shrimp, precooked, 20 green peppercorns, crushed, 1 avocado, and more.

Yes, Ceviche Salad Stuffed Mushrooms falls under the Salads 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!

Ceviche Salad Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions