Scallop Ceviche With Avocado Food

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO

Steps:

• In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
• Drain the liquid from the shrimp and scallops.
• In a small bowl, whisk together olive oil, orange juice, and salt.
• In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.

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.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

Steps:

• For the marinade:
• Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
• For assembly:
• In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.

SCALLOP CEVICHE

Steps:

• Slice the ends off the limes, and stand on end. Use a paring knife to remove the peel and pith, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces.
• Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
• Just before serving, add avocado and cilantro to ceviche, and season with salt and freshly ground pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt.

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.

SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE

Steps:

• Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
• Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
• Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
• To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

SCALLOP COCKTAIL WITH AVOCADO

Steps:

• Bring water to boil.
• Clean scallops by removing tough muscle on outer edge.
• Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
• In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
• Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
• Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
• Preparation time does not include chilling.

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Steps:

• Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
• Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
• Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.