California Avocado Scallop Ceviche
Ingredients4 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
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados