San Francisco style Scallop Ceviche

Name: San Francisco style Scallop Ceviche
Yield: 4 servings
Ingredients: 1 pound (450 g) bay scallops; ½ cup (125 ml) lemon juice (about 3–4 lemons); 4 red bell peppers, roasted, peeled, and seeded; 2 tablespoons (30 ml) balsamic vinegar; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (2.5 ml) ground cayenne pepper; Salt, to taste; 1 avocado, peeled and sliced

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.

serves 4

Ingredients

1 pound (450 g) bay scallops
½ cup (125 ml) lemon juice (about 3–4 lemons)
4 red bell peppers, roasted, peeled, and seeded
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (2.5 ml) ground cayenne pepper
Salt, to taste
1 avocado, peeled and sliced

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.

More recipes with scallops, lemon, bell pepper, vinegar, cayenne pepper or avocado

Adapted from “San Francisco style Scallop Ceviche” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.