November 9, 2007, Newsletter Issue #177: Scallop Ceviche

Tip of the Week

An elegant cold appetizer featuring scallops and avocado with Mexican flavorings.

1/2 cup Fresh lime juice
3 tablespoons Peanut oil or vegetable oil
24 Green peppercorns, crushed
Salt
Freshly ground black pepper
3/4 pound Sea or bay scallops, finely chopped
1 avocado, peeled
2 tablespoons fresh chives, chopped
40 small White mushrooms
1/4 cup Vegetable oil
2 Tablespoons Fresh lemon juice
1 clove Garlic, peeled and crushed
Salt and pepper to taste
Additional chives, optional

Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at east 4 hours while they marinate. They should become opaque in this time.

Mash the avocado until almost smooth, then add it along with the Chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.

Combine the vegetable oil, lemon juice, and garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.

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