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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Starter

San Francisco style Scallop Ceviche

Serves 4

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.