Title: Avocado and Scallop Ceviche
Categories: Appetizer Seafood Mexican
Yield: 8 Servings
| 1/2 | c | Fresh Lime Juice |
| 3 | tb | Peanut Oil Or: |
| | | Vegetable Oil |
| 24 | | Green Peppercorns, Crushed |
| | | Salt To Taste |
| | | Black Pepper To Taste |
| 3/4 | lb | Sea Or Bay Scallops, |
| | | Finely Chopped |
| 1 | lg | Ripe Avocado, Peeled |
| 2 | tb | Fresh Chives, Chopped, Or: |
| | | Scallions, Chopped |
| 40 | sm | White Mushrooms |
| 1/4 | c | Vegetable Oil |
| 2 | tb | Fresh Lemon Juice |
| 1 | md | Garlic Clove, Peel & Crushed |
| | | 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.