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San Francisco style Scallop Ceviche from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License
A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
- Serves: 4 (main dish), 6 (appetizer)
- 1 pound (450 g) bay scallops
- ½ cup (125 mL) lemon juice (about 3-4 lemons)
- 4 red bell peppers, roasted, peeled, and seeded
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons (30 mL) extra-virgin olive oil
- ½ teaspoon (2.5 mL) cayenne pepper, ground
- salt, to taste
- 1 avocado, peeled and sliced
- In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
- For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
- To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.
- For a more Southwestern flavor, replace ¼ cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.
- Eating raw seafood is an effective way to get sick. Scallops are filter feeders found near shore, which makes them particularly filthy if sourced from a polluted area. Make sure you buy your scallops the day you plan to serve them, from a reputable fishmonger who can tell you something about where the scallops have come from, and when they were collected.