Avocado And Scallop Ceviche

8 servings
Credit: The Recipe Archive

1/2 c Fresh Lime Juice
1 lg Ripe Avocado, Peeled
3 tb Peanut Oil or vegetable oil
2 tb Fresh Chives, Chopped or Scallions, Chopped
24 Green Peppercorns, Crushed
40 sm White Mushrooms
Salt To Taste
1/4 c Vegetable Oil
Black Pepper To Taste
2 tb Fresh Lemon Juice
3/4 lb Sea Or Bay Scallops
1 md Garlic Clove, Peeled Finely Chopped
Salt & Pepper To Taste
GARNISH: Additional Chives, Scallions

Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it alonng with the cchives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. 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. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.