BAY SCALLOP CEVICHE
Provided by Ina Garten
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
- In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
- When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.
BAY SCALLOP CEVICHE
For a simple yet impressive appetizer, marinate scallops in lime juice and then toss with a bright, citrusy mix of olives, tomato, jalapeno, orange juice and parsley. An essential part of Peruvian cuisine, ceviche can be customized with your favorite ingredients and is enjoyed in a variety of ways throughout Latin America.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
- Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.
WATERMELON SCALLOP CEVICHE
Watermelon adds a fresh and fruity flavor to classic Ceviche. The sweetness of the melon counters perfectly with the fresh scallops and the tangy lime and lemon juices. Please serve with Rice Crackers or Flatbreads....Found at National Watermelon Promotion Board - posted for Culinary Quest. Please note: cook time is refrigeration time .
Provided by Baby Kato
Categories South American
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the ingredients except the scallops in a glass serving bowl.
- Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
- Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.
Nutrition Facts : Calories 66.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 18.2, Sodium 492.3, Carbohydrate 6.4, Fiber 0.3, Sugar 2, Protein 9.5
BAY SCALLOP AND WATERMELON CEVICHE
This recipe is perfect for a hot summer day as it is so refreshing. The watermelon pairs perfectly with the scallops.
Provided by dragonpawz
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine scallops, onion, salt, and lemon and lime juice. Place in refrigerator for two hours.
- Add watermelon, sliced jalapeno peppers and stir gently.
- Garnish with herbs if you like.
- ENJOY!
Nutrition Facts : Calories 141.4, Fat 4.1, SaturatedFat 0.6, Cholesterol 27.3, Sodium 738.2, Carbohydrate 11.8, Fiber 0.8, Sugar 5.9, Protein 14.5
BAY SCALLOP CEVICHE
Steps:
- In a bowl, mix all ingredients. Chill for 1 hour, then serve.
BAY SCALLOPS CEVICHE
Make and share this Bay Scallops Ceviche recipe from Food.com.
Provided by peachez
Categories Lunch/Snacks
Time 12h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, marinate scallops in lime juice covered overnight in the refrigerator Drain lime juice, add remaining ingredients.
- Mix well and marinate for 2 1/2 hours in refrigerator.
- Serve chilled with crackers.
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