San Francisco-style Scallop Ceviche Recipe from Peru

Ingredients

• 1 lb (450 g) bay scallops
• 0.5 cup (125 ml) lemon juice (about 3-4 lemons )
• 4 red bell peppers , roasted, peeled, and seeded
• 2 tbsp (30 ml) balsamic vinegar
• 2 tbsp (30 ml) extra-virgin olive oil
• 0.5 tsp (2.5 ml) ground cayenne pepper
• salt , to taste
• 1 avocado , peeled and sliced