Avocado-And-Scallop Ceviche
| Yield: | 8 Servings |
| Categories: | Seafood, Appetizers |
| 1/2 | c | Fresh lime juice |
| 3 | tb | Peanut oil or vegetable oil |
| 24 | Green peppercorns; crushed | |
| Salt | ||
| Freshly ground black pepper | ||
| 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 peeled and crushed |
| Salt and pepper to taste | ||
| Additional chives, optional (or scallions), for garnish |
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