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v1 Public Imported from Wikibooks revision 4630376

San Francisco style Scallop Ceviche

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | California cuisine | Seafood | Appetizers

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schedulePrep 0 min local_fire_departmentCook 0 min groups4–6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4630376

License: CC BY-SA 4.0 · Wikibooks contributors

#appetizer #californian #halal #pescatarian #raw #recipes using avocado #recipes using lemon juice #recipes using red bell pepper #recipes using scallop #recipes using vinegar #recipes without cooking time #very easy
Snack Drink

Ingredients

Scale
  • 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

Directions

  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.

Notes

For a more Southwestern flavor, replace ¼ cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.

Eating raw seafood can cause illness if it is not fresh.

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