CALIFORNIA AVOCADO SCALLOP CEVICHE

Recipe Provided By Chef Victor Scargle

Shopping List

  • 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