San Francisco Style Scallop Ceviche

Cookbook | California cuisine | Seafood | Appetizers | Recipes

A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish.

Ingredients

• 1 pound (450 g) Bay scallops
• 1/2 cup (125 ml) Lemon juice (about 3-4 lemons)
• 4 red Bell Pepper, roasted, peeled, and seeded
• 2 tablespoons (30 ml) Balsamic vinegar
• 2 tablespoons (30 ml) extra-virgin Olive oil
• 1/2 teaspoon (2.5 ml) Cayenne pepper, ground
• Salt, to taste
• 1 Avocado, peeled and sliced

Procedure

1. In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
2. For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a Food processor or Blender, and puree.
3. To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.

Serves 4 as a main dish, 6 as an appetizer.

Variations

• For a more Southwest cuisine flavor, replace 1/4 cup lemon juice with Lime juice, and replace the bell peppers with New Mexico Chillis.