California Avocado Scallop Ceviche

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Serves: 24
  Sea scallops, cleaned
cups  fresh lemon juice
cup  chopped cilantro
cup  chopped red onion
cup  Tomato ketchup
cup  fresh orange juice
cup  Clam juice
Tbsp.  Finely chopped jalapeno pepper
  As needed  Hot pepper sauce to taste
  As needed  Salt to taste
  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


  1. Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
  2. Meanwhile, mix red onion and remaining ingredients, except avocados.
  3. 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.
  4. Per order, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.

Victor Scargle

Chef Victor Scargle, CIA-Greystone, St. Helena, CA

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