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.
Servings
4–6
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
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.
2 hours
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.
- •For a more Southwestern flavor, replace ¼ cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.