SCALLOP CEVICHE
Provided by Anna Getty
Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
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.
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)
Provided by Manami
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THAI-LIME DIPPING SAUCE:.
- In a large non-reactive bowl, combine the ingredients and mix.
- SCALLOP AND MANGO CEVICHE:.
- In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
- Marinate, refrigerated, for 10 minutes.
- Arrange a layer of the mache on chilled plates.
- Top each portion with 3 scallop slices, half the shallot, and all of the mango.
- Top with the remaining scallop slices and shallot.
- Pour over the lime juice.
- Sprinkle with the peppercorns, crushing them with your fingers as you do so.
- Serve immediately.
- *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.
SHRIMP AND SCALLOP CEVICHE
Provided by Food Network
Categories appetizer
Time 2h
Yield 6 appetizer portions
Number Of Ingredients 13
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.
SCALLOPS WITH MANGO AND AVOCADO
Steps:
- In a medium pot, bring 2 cups canola oil to 350 degrees F.
- Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
- Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
- In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
- To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.
MANGO SCALLOP CEVICHE
Beautiful and delicious way to eat scallops. Festive presentation for parties. Never lasts long here. Cook time is overnight marinating.
Provided by peachez
Categories Mexican
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
- The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
- Adjust any seasoning.
- Serve with tortilla chips or crackers.
Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 10.9, Sodium 417.1, Carbohydrate 21.4, Fiber 3.2, Sugar 12.8, Protein 7.5
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