Ceviche Dressing Food

CEVICHE

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

BEST EVER CEVICHE!!!

Steps:

• combine all ingredients in a large bowl and mix together well.
• Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
• serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
• May be garnished with lettuce, avacado, and black olive if desired.

ITALIAN-INSPIRED CEVICHE

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes. This will make the shucking process easier.
• In a large bowl, combine the lemon juice and lime juice. Stir to combine.
• Shuck the oysters and clams, with their natural juices, into the bowl. Chop the shrimp and add to the bowl. Stir gently to combine the seafood with the citrus juice. Cover and allow to sit for 2 hours in the refrigerator.
• Add the cucumbers, red onions, cilantro, parsley, tomatoes and chile to the seafood and mix well. Add the olive oil and salt and pepper to taste. Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving.
• Serve chilled, with corn tortilla chips.

NOBU CEVICHE DRESSING

Steps:

• In a medium bowl, mix together all ingredients until well combined.

SCALLOP SEVICHE - CEVICHE WITH AVOCADO DRESSING

Steps:

• PREPARE THE SCALLOP SEVICHE:.
• In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
• Add the sliced sea scallops in a single layer and turn them to coat.
• Cover the dish and refrigerate until the scallops turn white, about 1 hour.
• Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
• MAKE THE AVOCADO DRESSING:.
• In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
• Fold in the lime juice and olive oil and season with salt and pepper.
• Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
• Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
• Serve immediately.
• **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.