United States / Appetizer
San Francisco style Scallop Ceviche
A ceviche is a seafood dish, originating in Peru, that relies on acid rather than heat to cook the fish. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
Ingredients
- bay scallop, 450 g1 lb
- lemon juice, 125 ml; about 3–4 lemons1/2 cup
- red pepper, roasted; peeled; seeded4
- balsamic vinegar, 30 ml2 tbsp
- extra virgin olive oil, 30 ml2 tbsp
- cayenne pepper, ground; 2.5 ml1/2 tsp
- salt, to taste
- avocado, peeled and sliced1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
Combine the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
To serve, spoon the sauce onto individual plates, drain the scallops, and place them on the sauce. Garnish with slices of avocado.
