Southwest Style Scallop Ceviche Salad Food

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.

SOUTHWEST-STYLE SCALLOP CEVICHE SALAD

Steps:

• At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
• On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
• Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
• Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

SCALLOP CEVICHE WITH CANDIED CITRUS

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

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.

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.

SCALLOP CEVICHE

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.

SCALLOP-AND-HALIBUT CEVICHE SALAD

Steps:

• Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
• Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
• Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
• Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.