Cookbook:San Francisco style Scallop Ceviche

Cookbook | Ingredients | Recipes | California cuisine | Seafood | Appetizers

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.

IngredientsEdit

For 4–6 servings:

ProcedureEdit

  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, tips, and variationsEdit

WarningsEdit

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