California Avocado Scallop Ceviche
|4||Sea scallops, cleaned|
|3||cups||fresh lemon juice|
|1||cup||chopped red onion|
|1||cup||fresh orange juice|
|2||Tbsp.||Finely chopped jalapeno pepper|
|As needed||Hot pepper sauce to taste|
|As needed||Salt to taste|
|8||California avocado, diced|
|As needed||Cilantro sprigs as needed for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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 scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors.
- Per order, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.