Watermelon Scallop Ceviche 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.

SHELLFISH WATERMELON CEVICHE

Steps:

• Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
• Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
• Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
• Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

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 WATERMELON CEVICHE

Steps:

• Combine scallops, onion, salt, and lemon and lime juice. Place in refrigerator for two hours.
• Add watermelon, sliced jalapeno peppers and stir gently.
• Garnish with herbs if you like.
• ENJOY!

WATERMELON SCALLOP CEVICHE

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

WATERMELON SCALLOP CEVICHE

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

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.

WATERMELON SCALLOP CEVICHE

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flatbread.