San Francisco Style Scallop Ceviche
Scallop ceviche with roasted red pepper sauce is a cold seafood dish where lemon juice, not heat, turns the scallops opaque. Ceviche comes from Peru, and this San Francisco version adds sliced avocado and a sweet, smoky purée of roasted peppers sharpened with balsamic vinegar and cayenne. Small bay scallops cure evenly in two hours, so you can make the whole plate ahead and assemble it in minutes.
Instructions
Put the scallops in a non-reactive bowl and pour the lemon juice over them. If the juice does not cover the scallops, add a little more until they are fully submerged.
Cover the bowl and refrigerate it for 2 hours, stirring often. The scallops are ready when they have turned opaque, since the acid has done the work that heat would normally do.
While the scallops cure, put the roasted bell peppers, balsamic vinegar, olive oil, cayenne and salt in a food processor or blender. Purée until the sauce is smooth, then taste and adjust the salt.
To serve, spoon the pepper sauce onto individual plates. Drain the scallops, set them on top of the sauce, and garnish each plate with slices of avocado.
For a more Southwestern version, replace ¼ cup of the lemon juice with lime juice and use New Mexico chili peppers in place of the bell peppers.
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