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.
For 4–6 servings:
- 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.
- 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.
Notes, tips, and variationsEdit
- For a more Southwestern flavor, replace 1/4 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.