California Avocado Recipe Cards

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CALIFORNIA AVOCADO SCALLOP CEVICHE

Recipe Provided By Chef Victor Scargle

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 24

Ingredients

  • 4.0004 lb. Sea scallops, cleaned
  • 3.0003 cup Fresh lemon juice
  • 1.0001 cup Chopped Cilantro
  • 1.0001 cup Chopped red onion
  • 1.0001 cup Tomato ketchup
  • 1.0001 cup Fresh orange juice
  • 1.0001 cup Clam juice
  • 2.0002 Tbsp. Finely chopped jalapeno peppers
  • 0.000 Hot pepper sauce to taste
  • 0.000 Salt to taste
  • 8.0008 California Avocado, diced
  • 0.000 Cilantro sprigs, as needed for garnish

Instructions

  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.
© 2012 California Avocado Commission