Avocado-and-scallop ceviche
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Avocado-and-scallop ceviche
  Appetizers    Seafood  
Last updated 6/12/2012 1:05:36 AM. Recipe ID 30652. Report a problem with this recipe.
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      Title: Avocado-and-scallop ceviche
 Categories: Appetizers, Seafood
      Yield: 8 Servings
 
    1/2 c  Fresh lime juice
      3 tb Peanut oil or vegetable oil
     24    Green peppercorns; crushed
           Salt
           Freshly ground black pepper
    3/4 lb Sea or bay scallops
           - finely chopped
      1 lg Ripe avocado; peeled
      2 tb Fresh chives, chopped
           -or scallions, chopped
     40 sm White mushrooms
    1/4 c  Vegetable oil
      2 tb Fresh lemon juice
      1 md 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.
  




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Recipe ID 30652 (Apr 03, 2005)

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