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San Francisco style Scallop Ceviche

San Francisco style Scallop Ceviche — a seafood recipe, 8 ingredients.

Serves 4 · Seafood

contains shellfishcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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

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

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0