Feed Me That logoWhere dinner gets done

Title: Avocado and Scallop Ceviche
Categories: Appetizer Seafood Mexican
Yield: 8 Servings

1/2cFresh Lime Juice
3tbPeanut Oil Or:
  Vegetable Oil
24 Green Peppercorns, Crushed
  Salt To Taste
  Black Pepper To Taste
3/4lbSea Or Bay Scallops,
  Finely Chopped
1lgRipe Avocado, Peeled
2tbFresh Chives, Chopped, Or:
  Scallions, Chopped
40smWhite Mushrooms
1/4cVegetable Oil
2tbFresh Lemon Juice
1mdGarlic Clove, Peel & Crushed
  Salt & Pepper To Taste
  Additional Chives

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.