[CH] Avocado-And-Scallop Ceviche
Scott Peterson (scottp4@mindspring.com)
Mon, 25 Aug 2003 20:06:33 -0700
At 06:35 PM 8/25/2003 -0400, you wrote:
>Our plant vendor in Florida has sent our office a case of avocados. I have
>5 big bad boys sitting in my kitchen even as we speak. I've done the usual
>salad & guacamole...any chile related recipes you'd like to share???
>thanks in advance!
This uses black pepper and garlic, but it makes an excellent dish to go
along with hot dishes. I generally use several cloves of garlic.
Avocado-And-Scallop Ceviche
1/2 cup Fresh lime juice
3 tablespoons Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt
Freshly ground black pepper
3/4 pounds Sea or bay scallops finely chopped
1 large Ripe avocado; peeled
2 tablespoons Fresh chives, chopped or scallions, chopped
40 small White mushrooms
1/4 cup Vegetable oil
2 tablespoons Fresh lemon juice
1 medium Garlic clove peeled and crushed
Salt and pepper to taste
Additional chives, optional (or scallions), for garnish
COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper
together in a glass or ceramic bowl. Stir in the scallops,
cover and refrigerate for at least 4 hours while they
marinate. They should become opaque in this time. Mash the
avocado until almost smooth, then add it along with the
chives or scallions to the marinating scallops (do not drain
them) and mix well. Set aside for at least 1/2 hour,
refrigerated. About half an hour before serving the
scallops, remove the stems from the mushrooms and wipe them
to remove any dirt. Combine the vegetable oil, lemon juice,
garlic, salt and pepper in a small bowl, and brush the
insides of the mushrooms liberally with the mixture. Just
before serving, drain the caps and fill with the scallop
mixture. Garnish with additional chives, if desired.
Scott Peterson
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