Scallop Ceviche

Scallop Ceviche


1kg white button mushrooms
1/4 cup of Olivado Extra Virgin Avocado Oil
2 tbls fresh lemon juice
1 medium garlic clove (crushed)
Salt and pepper

1/2 cup of fresh lime juice
3 tbls of Olivado Extra Virgin Avocado Oil
24 green peppercorns (crushed)
1kg of scallops
Salt and pepper
1 large avocado
2 tbls of fresh chives


Begin with the marinade by mixing the lime juice, avocado oil, crushed peppercorns, and salt and pepper to taste in a bowl. Then add the scallops, stir in and place in a refrigerator for 4 hours. Later, mash the avocado until it becomes a smooth paste and add to the marinated scallops mixture, along with the chives and refrigerate for a further 1/2 hour.

Clean mushrooms and remove stems. Mix avocado oil, lemon juice, crushed garlic, and salt and pepper to taste, in a bowl, then brush the insides of the mushrooms liberally with the mixture. Just prior to serving, drain the mushrooms and fill with scallop mixture, garnish with chives and accompany with salad.