San Francisco style Scallop Ceviche
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
Ingredients for 5 servings (1.3 kg) · the original recipe
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.
BlenderFood processor - 4
To serve, spoon the sauce onto individual plates, drain the scallops, and place them on the sauce. Garnish with slices of avocado.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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