Scallop Ceviche Recipe
- 250 gm scallops
- 2 capsicum (green pepper)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 avocados
- 1 tablespoon extra virgin olive oil
- 75 ml lemon juice
- salt as required
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Step 1 Add lemon to scallops
Mix lemon juice to cover the scallops in a nonreactive bowl.
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Step 2 Refrigerate for 2 hours.
Refrigerate, cover, and stir often for 2 hours, until the scallops become opaque.
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Step 3 Start prepping the sauce.
To prepare the sauce, add the capsicum, balsamic vinegar, extra virgin olive oil, cayenne, and salt into a food processor and puree.
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Step 4 Ready to serve!
Your Scallop Ceviche is ready to serve. Spoon the sauce onto individual plates, drain the scallops, and place on the sauce. Garnish with slices of avocado.
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