RCI-SF.002.0409.001

San Francisco-style Scallop Ceviche

Name: San Francisco-style Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 pound (450 g) bay scallops; ½ cup (125 mL) lemon juice (about 3-4 lemons); 4 unit red bell peppers (roasted, peeled, and seeded); 2 tablespoons (30 mL) balsamic vinegar; 2 tablespoons (30 mL) extra-virgin olive oil; ½ teaspoon (2.5 mL) cayenne pepper (ground); 1 unit salt (to taste); 1 unit avocado (peeled and sliced)

[http://en.wikibooks.org/wiki/San_Francisco_style_Scallop_Ceviche San Francisco style Scallop Cevich

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(450 g) bay scallops
1 pound
(125 mL) lemon juice (about 3-4 lemons)
½ cup
red bell peppers
roasted, peeled, and seeded
4 unit
(30 mL) balsamic vinegar
2 tablespoons
(30 mL) extra-virgin olive oil
2 tablespoons
(2.5 mL) cayenne pepper
ground
½ teaspoon
salt
to taste
1 unit
avocado
peeled and sliced
1 unit

Method

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

San Francisco-style Scallop Ceviche

Ingredients

Method

What Makes This Variant Distinct