How To make Avocado And Scallop Ceviche
1/2 c Fresh lime juice
3 tb Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt Freshly ground black pepper 3/4 lb Sea or bay scallops
- finely chopped 1 lg Ripe avocado; peeled
2 tb Fresh chives, chopped
-or scallions, chopped 40 sm White mushrooms
1/4 c Vegetable oil
2 tb Fresh lemon juice
1 md 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.
How To make Avocado And Scallop Ceviche's Videos
How To Make Easy Scallop Ceviche with Avocado Mousse
Lemony and aromatic, cilantro shines in this elegant and easy to assemble seafood entree.
Enjoy it with your favourite crackers or crostinis!
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Stuart McVeigh's Kingfish Ceviche, Avocado, Lime & Cucumber
The fabulous Stuart McVeigh from No35 at Sofitel on Collins shows us how to make this amazingly delicious and easy to make ceviche.
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Scallop Ceviche Recipe
Spend five minutes with Sam as he introduces this delicious scallop ceviche recipe.
Master Salmon Ceviche: Fine Dining Secrets Revealed
In this video, I am going to teach you how you can make an amazing salmon ceviche recipe from a fine dining restaurant at home. This salmon ceviche recipe is quick to do and very healthy for your body. You can do it easily at home for you and your family. You no need to spend all your money in fine dining restaurants to enjoy delicious food. You can learn to cook at home fine dining dishes and with your Michelin star plating amaze everyone in your house.
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Ceviche – Bruno Albouze
Ceviche is a chilled fish stew “cooked” in lime juice or other citrus. A dish from South America and eventually spread into Mexico and Central America. Leche de tigre, literally “tiger's milk,” is the citrus-based, spicy marinade used to cure the fish in classic Peruvian ceviche. Here is my take with a French twist.
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Ceviche
Ceviche
400g / hamachi, octopus or any sashimi-grade fish
1/4 red onion
1 fresh serrano or jalapeño
1/2 cup cherry tomatoes
1/4 tsp black pepper
1/3 cup lime/lemon juice
1/2 tsp salt
1 avocado
1/4 cup cilantro leaves
2 tbsp olive oil
Slice, cut everything and marinate 5-10 minutes with lime/lemon juice in fridge (no more). Add cilantro, avocado, mix and enjoy.
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