Bay Scallops Ceviche Recipes

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.

Steps:

• 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
• 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

Steps:

• Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

Steps:

• Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
• Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
• Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
• To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

Steps:

• In a bowl, mix all ingredients. Chill for 1 hour, then serve.

Steps:

• In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
• In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
• Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

Steps:

• Slice the ends off the limes, and stand on end. Use a paring knife to remove the peel and pith, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces.
• Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
• Just before serving, add avocado and cilantro to ceviche, and season with salt and freshly ground pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt.

Steps:

• In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.

Steps:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

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.