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.
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
HONDURAN SCALLOP CEVICHE
This ceviche is quick and easy dish to prepare that speaks of the Caribbean. The sweetness of the scallops and coconut is balanced by the heat of the garnish. The fish sauce may be found in many markets, and in Asian groceries.
Provided by Great Chefs
Number Of Ingredients 15
Steps:
- To make the ceviche: Place the scallops in a non-reactive bowl with the lime juice and salt. Marinate for 5 minutes. Strain scallops and set aside; add the marinade to a blender with the coconut milk, ginger, fish sauce, and sugar. Puree. Pour over the scallops again and refrigerate for at least 4 hours. To serve: Place a mound of rock salt on each serving plate. Place one coconut half on each mound to stabilize for service. Divide the scallops and marinade among the coconut shells. Surround the shells with crushed ice. Sprinkle with chopped garnish. Stand two fried plantain strips in the ceviche.
SCALLOP CEVICHE WITH CANDIED CITRUS
Candied citrus peels impart bright and bold flavors onto these buttery, mouthwatering scallops marinated in citrus, aromatics, tomatoes and olive oil. Celebrated widely in Peru, ceviche can be customized with your favorite ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
- Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
- Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired.
- Winning Recipe: Read about the Chairman's Citrus Challenge
More about "honduran scallop ceviche food"
SCALLOP CEVICHE (CEVICHE DE VIEIRAS) RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE SCALLOP CEVICHE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SCALLOP CEVICHE - CTV
From more.ctv.ca
HONDURAN CEVICHE RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (8)Category AppetizerCuisine Latin AmericanTotal Time 15 mins
- Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups. Set the strips aside. (Save the remaining coconut meat for another use.)
- Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.
10 AUTHENTIC MEXICAN CEVICHE RECIPES
From allrecipes.com
HONDURAN SCALLOP CEVICHE | FOOD RECIPES WITH PICTURES
From pinterest.com
SCALLOP CEVICHE RECIPE - FOOD.COM
22 POPULAR HONDURAN FOODS TO TRY - IZZYCOOKING
From izzycooking.com
SCALLOP CEVICHE WITH AGUACHILE RECIPE - FOOD & WINE
From foodandwine.com
HONDURAN CEVICHE RECIPES
From noterecipes.com
HONDURAN SCALLOP CEVICHE FROM CHEF DOUGLAS RODRIGUEZ
From youtube.com
HONDURAN SCALLOP CEVICHE BY DOUGLAS RODRIGUEZ | HOW MANY …
From orangesandavocados.com
EASY SPICY SCALLOP CEVICHE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
HONDURAN SCALLOP CEVICHE BY DOUGLAS RODRIGUEZ - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love