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
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.
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 AND CARA CARA ORANGE CEVICHE
A refreshingly tasty dish with a little bit of spice, this recipe makes for a great cold appetizer for a warm day.
Provided by Rick M.
Categories Mexican
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
- Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
- slice scallops crosswise into 1/4" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 33.5, Fat 0.2, Cholesterol 5.4, Sodium 233.8, Carbohydrate 5.4, Fiber 0.8, Sugar 3.2, Protein 3.1
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 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
SPICY SCALLOP CEVICHE
This Spicy Scallop Ceviche recipe is almost too simple to make. Easy and impressive, the scallops cook themselves in citrus juices!
Provided by Asian Caucasian
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
- In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices.
- Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.
Nutrition Facts : Calories 123 calories, Sugar 1.7 g, Sodium 410.6 mg, Fat 0.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 19.3 g, Fiber 3.5 g, Protein 11.7 g, Cholesterol 20.4 mg
CEVICHE-STYLE SCALLOPS
When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it's important to look for scallops that are labeled "dry" or "dry-packed." (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Slice the scallops into thin rounds and arrange them in an even layer on a plate. Scatter some onion and chiles on top. Sprinkle with salt and pepper.
- Squeeze a generous amount of lime juice on top. Serve right away, or wait for up to 30 minutes. (The scallops will gently "cook" in the lime juice.) Garnish with cilantro leaves.
SCALLOP AND SNAPPER CEVICHE
Make and share this Scallop and Snapper Ceviche recipe from Food.com.
Provided by Wendy H.
Categories Mexican
Time 1h10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 12
Steps:
- Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
- Cover and refrigerate until the fish becomes opaque, about 1 hour.
- Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
- Serve immediately, cold, on a bed of shredded iceberg lettuce.
- NOTE: Ask for sushi-grade fish at your market.
- Weight Watchers 5 points.
Nutrition Facts : Calories 507.1, Fat 18.1, SaturatedFat 2.8, Cholesterol 90.9, Sodium 294, Carbohydrate 38.4, Fiber 10.6, Sugar 11.1, Protein 53.9
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