RCI-SF.002.0396.001

Avocado Scallop Ceviche

Name: Avocado Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds sea scallops (cleaned); 3 cups fresh lemon juice; 1 cup chopped cilantro; 1 cup chopped red onion; 1 cup tomato ketchup; 1 cup fresh orange juice; 1 cup clam juice; 2 Tbsp finely chopped jalapeno pepper; 1 unit hot pepper sauce - to taste; 1 unit salt - to taste; 4 pounds California avocados (diced); 1 unit cilantro sprigs - as needed for garnish

Avocado Scallop Ceviche from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

sea scallops
cleaned
4 pounds
fresh lemon juice
3 cups
chopped cilantro
1 cup
chopped red onion
1 cup
tomato ketchup
1 cup
fresh orange juice
1 cup
clam juice
1 cup
finely chopped jalapeno pepper
2 Tbsp
hot pepper sauce - to taste
1 unit
salt - to taste
1 unit
California avocados
diced
4 pounds
cilantro sprigs - as needed for garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Avocado Scallop Ceviche

Ingredients

Method

What Makes This Variant Distinct