Avocado And Scallop Ceviche
1/2 cup of Fresh Lime Juice
3 tablespoons of Peanut Oil or Vegetable Oil
24 Green Peppercorns, Crushed
Salt To Taste
Black Pepper To Taste
3/4 pound of Sea Or Bay Scallops, finely chopped
1 large Ripe Avocado, Peeled
2 tablespoons of fresh Chives, chopped, or Scallions, chopped
40 small White Mushrooms
1/4 cup of vegetable Oil
2 tablespoons of fresh Lemon Juice
1 medium Garlic Clove, Peel & Crushed
Salt & Pepper To Taste
Garnish
Additional Chives
Scallions
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. Serves 8
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