California Avocado-Scallop Ceviche

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:

Register to view the full article

Register to view this article

Already a member? .