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Recipe Name: Avocado-and-scallop Ceviche Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Fresh lime juice
3 Tablespoon(s) Peanut oil OR vegetable oil
24 Green peppercorns, crushed
Freshly ground black pepper
3/4 Pound(s) Sea or bay scallops
Finely chopped
1 Ripe avocado, peeled
2 Tablespoon(s) Fresh Chives, chopped
or scallions chopped
40 White mushrooms
1/4 Cup(s) Vegetable oil
2 Tablespoon(s) Fresh lemon juice
1 Garlic clove
peeled and crushed
Salt and pepper to taste
Additional chives, optional
or scallions
for garnish
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 least 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, 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. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 155
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 51.1mg
Potassium: 810.9mg
Carbohydrates: 22.4g
Fiber: 7.7g
Sugar: 11g
Protein: 4g

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