Cookbook:San Francisco style Scallop Ceviche

San Francisco style Scallop Ceviche
Category	Seafood recipes
Servings	4–6
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.

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

Procedure

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 variations

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

Warnings

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