California Avocado Scallop Ceviche

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Ingredients

Serves: 24

4		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
	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.