Avocado an Scallop Ceviche

500gr scallop meat, finely chopped

½ cup fresh lime juice

3 tbsp. peanut oil or vegetable oil

24 green peppercorns, crushed

1 large ripe avocado, peeled

2 tbsp. fresh chives, chopped

40 small white mushrooms

¼ cup vegetable oil

2 tbsp. fresh lemon juice

1 medium garlic clove, peeled and crushed

Salt and pepper, to taste

• Combine the lime juice, oil, peppercorns, salt and pepper together in a bowl.

• Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.

• They should become opaque in this time.

• Mash avocado until almost smooth, then add it along with the chives to the marinating scallops (do not drain them) and mix well.

• Set aside for at least ½ hour, and refrigerate.

• About ½ hour before serving the scallops, remove 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 scallop ceviche with additional chives, if desired.

• Serves 8.