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CALIFORNIA AVOCADO SCALLOP CEVICHE

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California Avocado Scallop Ceviche

Author: Chef Victor Scargle

Recipe Provided By

Ingredients

  • 4.000 4 lbs.
    Sea scallops, cleaned
  • 3.000 3 cups
    Fresh lemon juice
  • 1.000 1 cup
    Chopped Cilantro
  • 1.000 1 cup
    Chopped red onion
  • 1.000 1 cup
    Tomato ketchup
  • 1.000 1 cup
    Fresh orange juice
  • 1.000 1 cup
    Clam juice
  • 2.000 2 Tbsp.
    Finely chopped jalapeno peppers
  • 0.000
    Hot pepper sauce to taste
  • 0.000
    Salt to taste
  • 8.000 8
    California Avocados, diced
  • 0.000
    Cilantro sprigs, as needed for garnish

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Instructions

  1. Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
  2. Meanwhile, mix red onion and remaining ingredients, except avocados.
  3. When scallops are ready, drain, reserving lemon juice. Fold scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors.
  4. Per order, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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Comments

  • Scallop Ceviche Recipe

    This is a delicious ceviche! I was a little put off when I saw ketchup in the ingredients but it works. I have dozens of hot dish recipes for avocado but living in South Florida I was always on the hunt for that elusive perfect cold light meal with avocado. Well, here it is! I will keep this in my recipe box to make time and time again.

    Submitted By Julie - Nov 27, 2012

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