Difference between revisions of "Avocado Scallop Ceviche"
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* [[cilantro]] sprigs - as needed for garnish | * [[cilantro]] sprigs - as needed for garnish | ||
| − | == | + | == Procedures == |
# Clean and quarter [[scallops]]. Cover [[scallops]] with [[lemon juice]]; marinate until firm and opaque, about 2 hours. | # Clean and quarter [[scallops]]. Cover [[scallops]] with [[lemon juice]]; marinate until firm and opaque, about 2 hours. | ||
# Meanwhile, mix [[red onion]] and remaining ingredients, except [[avocado]]s. | # Meanwhile, mix [[red onion]] and remaining ingredients, except [[avocado]]s. | ||
Latest revision as of 13:12, 15 July 2012
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
- hot pepper sauce - to taste
- salt - to taste
- 4 pounds California avocados, diced
- cilantro sprigs - as needed for garnish
Procedures
- Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
- Meanwhile, mix red onion and remaining ingredients, except avocados.
- 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
- Put ⅔ cup ceviche in martini glass or other stemmed glass. Garnish with cilantro sprigs.
