Avocado-And-Scallop Ceviche Recipe

Mexican Recipes To-Go

Mexican Vegetarian Recipes

Ingredients:

1/2 cup fresh lime juice
3 tbsp peanut oil or vegetable oil
24 green peppercorns, crushed
1 salt
1 freshly ground black pepper
3/4 lb sea or bay scallops finely chopped
1 large ripe avocado, peeled
2 tbsp fresh chives, chopped or scallions,, chopped
40 small white mushrooms
1/4 cup vegetable oil
2 tbsp fresh lemon juice
1 medium garlic clove peeled and crushed
1 salt and pepper to taste
1 additional chives, optional (or sc, allions), for ga

Instructions:

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.

Servings: 8

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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