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San Francisco style Scallop Ceviche

San Francisco style Scallop Ceviche – Forkwise recipe card (illustration, no photo yet)
SnacksAmerican⏱ 130 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 lb (450 g) bay scallops
  • ½ cup (125 ml) lemon juice (about 3–4 lemons)
  • 4 red bell peppers, roasted, peeled, and seeded
  • 2 tbsp (30 ml) balsamic vinegar
  • 2 tbsp (30 ml) extra-virgin olive oil
  • ½ tsp (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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.