Ceviche Salad Stuffed Mushrooms |
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Prep Time: 4 Minutes Cook Time: 0 Minutes |
Ready In: 4 Minutes Servings: 4 |
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My “secret ingredient” is TLC!!! The peas and zucchini were on the list for one of the contest recipes! Please feel free to substitute as you like, TRUE! And always appreciate hearing about an honest review :) Ingredients:
3/4 lb scallops, finely chopped |
1/4 lb small baby shrimp, precooked |
20 green peppercorns, crushed |
1 avocado |
2 tablespoons finely diced scallions |
1 summer slicing tomato, fresh |
1/4 cup zucchini, finely diced |
20 button mushrooms |
1/4 cup sweet peas, frozen |
1/4 cup vegetable oil |
3 tablespoons peanut oil |
2 teaspoons garlic |
2 tablespoons lemon juice |
1/2 cup lime juice |
salt and pepper |
Directions:
1. COMBINE lime juice, peanut oil, crushed peppercorns, tomato seeded and fine diced, zucchini finely diced, frozen peas, salt & pepper to taste in a bowl.
2. ADD cleaned, chopped scallops and cleaned, peeled, finely chopped shrimp; cover and MARINATE 2 - 4 hours.
3. When marinated time is complete, MASH peeled avocado and finely diced scallions to marinated mixture; do not drain marinate; set aside for 30 minutes.
4. 30 minutes before serving, remove stems from mushrooms and wipe clean; SET ASIDE.
5. In bowl, COMBINE vegetable oil, garlic, salt & pepper to taste and lemon juice.
6. With pastry brush, wipe mushrooms with vegetable oil, garlic mixture inside and outside.
7. Fill mushrooms with ceviche salad; garnish with scallions.
8. Prep Time: 4 1/2 hours if marinating 4 hours; 2 1/2 if marinating for 2 1/2.
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