Avocado Scallop Ceviche

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  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 scallops and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors.

Per Serving

  1. Put ⅔ cup ceviche in martini glass or other stemmed glass. Garnish with cilantro sprigs.