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.
SHRIMP AND SCALLOP CEVICHE
Provided by Food Network
Categories appetizer
Time 2h
Yield 6 appetizer portions
Number Of Ingredients 13
Steps:
- Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
- Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
- Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
- To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
SCALLOP SEVICHE - CEVICHE WITH AVOCADO DRESSING
Food & Wine Magazine, June 2007. 3 hour marinating time for the scallops. Fresh and exciting flavors. Since I have never tasted a scallop ceviche now is the time.
Provided by Manami
Categories Spicy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE THE SCALLOP SEVICHE:.
- In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
- Add the sliced sea scallops in a single layer and turn them to coat.
- Cover the dish and refrigerate until the scallops turn white, about 1 hour.
- Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
- MAKE THE AVOCADO DRESSING:.
- In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
- Fold in the lime juice and olive oil and season with salt and pepper.
- Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
- Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
- Serve immediately.
- **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.
Nutrition Facts : Calories 250.5, Fat 15.9, SaturatedFat 2.2, Cholesterol 31.2, Sodium 158.6, Carbohydrate 11.3, Fiber 3.3, Sugar 3, Protein 17.3
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