Recipe - Avocado-And-Scallop Ceviche

One half cup Fresh lime juice
3 tablespoon Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt
Freshly ground black pepper
Three fourths pound Sea or bay scallops
finely chopped
1 lg Ripe avocado; peeled
2 tablespoon Fresh chives, chopped
or scallions, chopped
40 small White mushrooms
One fourth cup Vegetable oil
2 tablespoon Fresh lemon juice
1 md Garlic clove
peeled and crushed
Salt and pepper to taste
Additional chives, optional
(or scallions),
for garnish

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 along with the chives or
scallions to the marinating scallops (do not drain them) and mix well. Set
aside for at least One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini