Avocado-And-Scallop Ceviche
1/2 c Fresh lime juice 3 tb Peanut oil or vegetable oil 24 Green peppercorns; crushed Salt Freshly ground black pepper 3/4 lb Sea or bay scallops - finely chopped 1 lg Ripe avocado...
Ingredients
- 1/2c fresh lime juice
- 3tb peanut oil or vegetable oil
- 24green peppercorns; crushed
- 2tb fresh chives, chopped
- 1/4c vegetable oil
- 2tb fresh lemon juice
- 1md garlic clove
Directions
- 1
1/2 c Fresh lime juice 3 tb Peanut oil or vegetable oil 24 Green peppercorns
- 2
crushed Salt Freshly ground black pepper 3/4 lb Sea or bay scallops - finely chopped 1 lg Ripe avocado
- 3
peeled 2 tb Fresh chives, chopped -or scallions, chopped 40 sm White mushrooms 1/4 c Vegetable oil 2 tb Fresh lemon juice 1 md Garlic clove
- 4
Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate
- 5
They should become opaque in this time
- 6
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
- 7
Set aside for at least 1/2 hour, refrigerated
- 8
About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt