Avocado Scallops Ceviche
1/2 c Fresh Lime Juice
1 lg Ripe Avocado, Peeled
3 tb Peanut Oil or vegetable oil
2 tb Fresh Chives, Chopped or Scallions, Chopped
24 Green Peppercorns, Crushed
40 sm White Mushrooms
Salt To Taste
1/4 c Vegetable Oil
Black Pepper To Taste
2 tb Fresh Lemon Juice
3/4 lb Sea Or Bay Scallops
1 md Garlic Clove, Peeled Finely Chopped
Salt & Pepper To Taste
GARNISH: Additional Chives, Scallions
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 alonng with the
cchives 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.
The Republic of China today consists of the island of Taiwan, an island 100
mi (161 km) off the Asian mainland in the Pacific; two off-shore islands, Kinmen
(Quemoy) and Matsu; and the nearby islets of the Pescadores chain. It is
slightly larger than the combined areas of Massachusetts and Connecticut. Taiwan
is divided by a central mountain range that runs from north to south, rising
sharply on the east coast and descending gradually to a broad western plain,
where cultivation is concentrated.