Ceviche Salad Stuffed Mushrooms

• 34 lb scallops, finely chopped
• 14 lb small baby shrimp, precooked
• 20 green peppercorns, crushed
• 1 avocado
• 2 tablespoons finely diced scallions
• 1 summer slicing tomatoes, fresh
• 14 cup zucchini, finely diced
• 20 button mushrooms
• 14 cup sweet peas, frozen
• 14 cup vegetable oil
• 3 tablespoons peanut oil
• 2 teaspoons garlic
• 2 tablespoons lemon juice
• 12 cup lime juice
• salt and pepper

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.

baby shrimp, green, avocado, scallions, tomatoes, zucchini, mushrooms, sweet peas, vegetable oil, peanut oil, garlic, lemon juice, lime juice, salt

Taken from www.food.com/recipe/ceviche-salad-stuffed-mushrooms-378877 (may not work)