San Francisco-style Scallop Ceviche

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== Description ==
San Francisco style Scallop Ceviche from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License
A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish. 
* Serves: 4 (main dish), 6 (appetizer)
== 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) cayenne pepper, ground
* salt, to taste
* 1 avocado, peeled and sliced
== Directions ==
# In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
# For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
# To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.
== Variations ==
* For a more Southwestern flavor, replace ¼ cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers.
== Warnings ==
* Eating raw seafood is an effective way to get sick. Scallops are filter feeders found near shore, which makes them particularly filthy if sourced from a polluted area. Make sure you buy your scallops the day you plan to serve them, from a reputable fishmonger who can tell you something about where the scallops have come from, and when they were collected.
Category:Avocado Recipes
Category:Peruvian Recipes
Category:Red bell pepper Recipes
Category:Scallops Recipes
Category:Seafood appetizer Recipes