Name: San Francisco style Scallop Ceviche
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

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San Francisco style Scallop Ceviche History

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Imported from Wikibooks revision 4630376

Aug 12, 2026 9:54 PM