Avocado an Scallop Ceviche


  • 500g scallop meat, finely chopped
  • ½ cup fresh lime juice
  • 3 tbsp. peanut oil or vegetable oil
  • 24 green peppercorns, crushed
  • 1 large ripe avocado, peeled
  • 2 tbsp. fresh chives, chopped
  • 40 small white mushrooms
  • ¼ cup of vegetable oil
  • 2 tbsp. fresh lemon juice
  • 1 medium garlic clove, peeled and crushed
  • Salt and pepper, to taste


  1. Combine the lime juice, oil, peppercorns, salt and pepper together in a bowl.
  2. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.
  3. They should become opaque at this time.
  4. Mash avocado until almost smooth, then add it along with the chives to the marinating scallops (do not drain them) and mix well.
  5. Set aside for at least ½ hour, and refrigerate.
  6. About ½ hour before serving the scallops, remove stems from the mushrooms and wipe them to remove any dirt.
  7. 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.
  8. Just before serving, drain the caps and fill with the scallop mixture.
  9. Garnish scallop ceviche with additional chives, if desired.
  10. Serves 8.

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