Cookbook:San Francisco style Scallop Ceviche
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- 1 pound (450 g) bay scallops
- 1/2 cup (125 mL) lemon juice (about 3-4 lemons)
- 4 red bell peppers, roasted, peeled, and seeded
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1/2 teaspoon (2.5 mL) cayenne pepper, ground
- Salt, to taste
- 1 avocado, peeled and sliced
- 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.
- For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
- To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.
Serves 4 as a main dish, 6 as an appetizer.
- For a more Southwestern flavor, replace 1/4 cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.
Eating raw seafood is an effective way to get sick if the ingredients are not fresh.