California Avocado Scallop Ceviche
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
Instructions
- 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.
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