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.
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.
SCALLOP CEVICHE
Provided by Food Network Kitchen
Time 5h
Yield 1 pound bay scallops
Number Of Ingredients 0
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.
SCALLOP CEVICHE
Provided by Michael Ruhlman
Categories appetizer
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Salt the water and boil scallops for 2 minutes. Using a slotted spoon, transfer them to an ice bath to cool. Thinly slice each into 3 or 4 pieces and refrigerate.
- Set a medium saucepan over medium-high heat and add the oil. When hot, add the ginger, garlic and lemongrass and sauté for 5 minutes. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes. Cool to room temperature, then chill in the refrigerator. Strain the liquid;discard the solids.
- In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeño, chives, red onion and tomato. Season to taste with salt, pepper and ginger juice. Sprinkle with toasted coconut.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 429 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP CEVICHE
A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 6
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.
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.
SCALLOP CEVICHE
Steps:
- Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.
- Drain very well, remove all garlic and return to container.
- Will keep refrigerated up to 3 days.
SCALLOP CEVICHE
Quick and easy scallop ceviche, just dice and mix!
Provided by Sharad
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 10 g, Cholesterol 34.2 mg, Fat 1.3 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 0.1 g, Sodium 246.9 mg, Sugar 4.8 g
SCALLOP CEVICHE
An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.
Provided by JackieOhNo
Categories Mexican
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in 8-inch square baking dish.
- Cover with plastic wrap and refrigerate at least 8 hours.
- Just before serving, remove zest and transfer to serving dish.
- Serve chilled.
Nutrition Facts : Calories 125.5, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 740.6, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 14.1
SEA SCALLOP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
- About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams
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