RCI-SF.003.0035.001
San Francisco style Scallop Ceviche
A ceviche is a seafood dish, originating in Peru, that relies on acid rather than heat to cook the fish. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- 1/2 cup
- red bell peppers4 unitroasted, peeled, and seeded
- 2 tablespoons
- 2 tablespoons
- (2.5 mL) cayenne pepper1/2 teaspoonground
- Salt1 unitto taste
- avocado1 unitpeeled and sliced
Method
1
In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
120 minutes
2
For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
5 minutes
3
To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.
5 minutes