Cookbook:San Francisco style Scallop Ceviche

| California cuisine | Seafood | Appetizers

A ceviche is a seafood dish, originating in Peru, that relies on acid rather than heat to cook the fish. This recipe adds a bit of a California twist by adding sliced avocado to the dish.

Ingredients

 * 1 pound (450 g) bay scallops
 * ½ cup (125 ml) lemon juice (about 3–4 lemons)
 * 4 red bell peppers, roasted, peeled, and seeded
 * 2 tablespoons (30 ml) balsamic vinegar
 * 2 tablespoons (30 ml) extra-virgin olive oil
 * ½ teaspoon (2.5 ml) ground cayenne pepper
 * Salt, to taste
 * 1 avocado, peeled and sliced

Procedure

 * 1) In a non-reactive bowl, combine the scallops and lemon juice. Add more juice as needed to cover the scallops.
 * 2) Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
 * 3) Combine the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
 * 4) To serve, spoon the sauce onto individual plates, drain the scallops, and place them on the sauce. Garnish with slices of avocado.

Notes, tips, and variations

 * For a more Southwestern flavor, replace ¼ cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.

Warnings

 * Eating raw seafood can cause illness if it is not fresh.