California Avocado season has ended.

California Avocado Scallop Ceviche

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Prep time:


Cook time:


California Avocado Scallop Ceviche



Serves: 24

4 lbs. Sea scallops, cleaned
3 cups fresh lemon juice
1 cup chopped cilantro
1 cup chopped red onion
1 cup Tomato ketchup
1 cup fresh orange juice
1 cup Clam juice
2 Tbsp. Finely chopped jalapeno pepper
As needed Hot pepper sauce to taste
As needed Salt to taste
8 California avocado, diced
As needed Cilantro sprigs as needed for garnish

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


  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.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Victor Scargle, CIA-Greystone, St. Helena, CA


(2 Ratings)