San Francisco style Scallop Ceviche : Seafood Recipes
A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
Ingredients
1 pound (450 g) bay scallops
1/2 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
1/2 teaspoon (2.5 mL) cayenne pepper, ground
salt, to taste
1 avocado, peeled and sliced
Procedure
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.
For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and puree.
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.
Variations
For a more Southwestern flavor, replace 1/4 cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.
Warning
Eating raw seafood is an effective way to get sick. Scallops are filter feeders found near shore, which makes them particularly filthy.