Scallop Ceviche Kinilaw Na Scallops Food

BAY SCALLOP CEVICHE

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.

SPICY SCALLOP CEVICHE

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.

SCALLOP CEVICHE

Steps:

• In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

SCALLOP CEVICHE

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

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.

CEVICHE-STYLE SCALLOPS

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.

BAY SCALLOPS CEVICHE

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.