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.
SHRIMP CEVICHE BAJA STYLE
This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
Provided by Isabel Cruz
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
- Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
- Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 1.4 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 0.3 g, Sodium 545.9 mg, Sugar 11.7 g
BAJA CEVICHE
Provided by Mark Bittman
Categories dinner, quick, appetizer
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
- In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
- Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams
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