Scallop Ceviche Kinilaw Na Scallops Food

SCALLOP CEVICHE

Scallop Ceviche image

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

Ingredients

½ pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
½ small red onion
2 scallions, sliced
½ lemon, juiced
½ lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste
½ teaspoon olive oil
sea salt to taste

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

SCALLOP CEVICHE

Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Ingredients

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.

SCALLOP CEVICHE

Scallop Ceviche image

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

Ingredients

2 lbs bay scallops, halved if large
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
1/2 cup red onion, slivered
1/2 cup yellow bell pepper, slivered
1 cup pimento stuffed olive, halved (or sliced if large)
2 tablespoons olive oil
1 tablespoon fresh cilantro, chopped
3 slices lime peel (about 2x1/4-inch)
1 teaspoon salt
3 dashes hot red pepper sauce

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

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