RCI-SF.002.0043.001

San Francisco style Scallop Ceviche

Name: San Francisco style Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Californian
Ingredients: 1 pound (450 g) bay scallops; 1/2 cup (125 mL) lemon juice (about 3-4 lemons); 4 unit red bell peppers (roasted, peeled, and seeded); 2 tablespoons (30 mL) balsamic vinegar; 2 tablespoons (30 mL) extra-virgin olive oil; 1/2 teaspoon (2.5 mL) cayenne pepper (ground); 1 unit Salt (to taste); 1 unit avocado (peeled and sliced)

California cuisine | Appetizers A ceviche is a seafood dish, originating in Peru, that relies on ac

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.

For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.

To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.

San Francisco style Scallop Ceviche

Ingredients

Method

What Makes This Variant Distinct