James's Avocado Scallop Ceviche
1/2 cup Fresh lime juice
3 tbl Peanut oil or vegetable Oil
24 x Green peppercorns, crushed
Salt
Freshly ground black pepper
3/4 lb Sea or bay scallops Finely chopped
1 lrg Ripe avocado, peeled
2 tbl Fresh chives, chopped Or scallions, chopped
40 sm White mushrooms
1/4 cup Vegetable oil
2 tbl Fresh lemon juice
1 med clv garlic peeled and Crushed
Salt and pepper to taste
Method :
Additional chives, Optional (or Scallions), for garnish
COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or
ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours
while they marinate. They should become opaque in this time.
Mash the avocado until almost smooth, then add it along with the chives or
scallions to the marinating scallops (do not drain them) and mix well.
Set aside for at least 1/2 hour, refrigerated. About half an hour before serving
the scallops, remove the stems from the mushrooms and wipe them to remove any
dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small
bowl, and brush the insides of the mushrooms liberally with the mixture. Just
before serving, drain the caps and fill with the scallop mixture. Garnish with
additional chives, if desired.
Yield: 8