INGREDIENTS:4 lbs. sea scallops, cleaned
3 cups fresh lemon juice
1 cup chopped cilantro
1 cup chopped red onion
1 cup tomato ketchup
1 cup fresh orange juice
1 cup clam juice
2 Tbsp. finely chopped jalapeño pepper
to taste, hot pepper sauce
to taste, salt
8 California avocados (4 lbs.)
as needed for garnish, cilantro sprigs DIRECTIONS:Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours. Meanwhile, mix red onion and remaining ingredients, except avocados. When scallops are ready, drain, reserving lemon juice. Fold scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors. Per order: Put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprig. SERVINGS:24 2/3-cup servings From:Chef Victor Scargle, Julia’s Kitchen, Copia, Napa, California PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
