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CALIFORNIA AVOCADO SCALLOP CEVICHE
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Author: Chef Victor Scargle
Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 4.000 4 lbs.
    Sea scallops, cleaned
  • 3.000 3 cups
    Fresh lemon juice
  • 1.000 1 cup
    Chopped Cilantro
  • 1.000 1 cup
    Chopped red onion
  • 1.000 1 cup
    Tomato ketchup
  • 1.000 1 cup
    Fresh orange juice
  • 1.000 1 cup
    Clam juice
  • 2.000 2 Tbsp.
    Finely chopped jalapeno peppers
  • 0.000
    Hot pepper sauce to taste
  • 0.000
    Salt to taste
  • 8.000 8
    California Avocado, diced
  • 0.000
    Cilantro sprigs, as needed for garnish

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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.

Nutrition information per serving

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