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.



  1. 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. For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
  3. To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.

Serves 4 as a main dish, 6 as an appetizer.



Eating raw seafood is an effective way to get sick if the ingredients are not fresh.