Bay Scallop Ceviche Food
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.
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 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 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
BAY-SCALLOP CEVICHE WITH MELON PEARLS
In ceviche, seafood marinates in lemon or lime juice, which turns it firm and opaque, eliminating the need for cooking. Serve this version, made with scallops and tiny balls of sweet honeydew and cantaloupe, in scallop shells or inner leaves of Boston or Bibb lettuce.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Toss together scallops, lime juice, olive oil, salt, and pepper. Cover, and refrigerate until scallops are opaque to the center, at least 4 hours or overnight.
- Meanwhile, working over a bowl to collect juice and using a 1/4-inch (or smallest possible) melon baller, make 2/3 cup melon balls from each melon. Add melon balls, juices, jalapeno, and cilantro to scallops. Toss well to combine, and serve.
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
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.
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INA GARTEN'S BAY SCALLOP CEVICHE RECIPE - TODAY.COM
3/4 cup freshly squeezed lime juice, divided (from about 5 limes) Kosher salt and freshly ground black pepper. 1 cup diced hothouse cucumber, unpeeled and seeded. 1/2 cup …
From today.com
4.4/5 (125)Category Appetizers
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4.4/5 (125)Category Appetizers
- 1. 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.
- 2. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeño 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.
- 3. 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.
BEST BAY SCALLOP CEVICHE RECIPES - FOOD NETWORK
Step 1. 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. Step 2. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together ...
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From foodnetwork.ca
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Choclo Grano, either boiled or roasted, is the go to accompaniment for most Peruvian street food, including ceviche. If you absolutely cannot find choclo grano, you can use sweet corn. However, sweet corn has a totally different flavor and texture than choclo grano. Choclo grano is more chewy and firmer than sweet corn.
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Check the bay scallops for any remaining side muscles and remove them if necessary. Squeeze citrus juices into a large bowl. Add scallops to the bowl with a dash of salt. Place in refrigerator for approximately four hours until the bay scallops are opaque all the way through. Make the salsa. Place diced avocado in a bowl with lime juice, salt ...
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From more.ctv.ca
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