Bay Scallop Ceviche Recipes

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.

BAY SCALLOP CEVICHE

Steps:

• In a bowl, mix all ingredients. Chill for 1 hour, then serve.

BAY SCALLOP CEVICHE

Steps:

• Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
• Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
• Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
• Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.

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.

TAYLOR BAY SCALLOP CEVICHE

Steps:

• In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
• In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
• Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

BAY-SCALLOP CEVICHE WITH MELON PEARLS

Steps:

• Toss together scallops, lime juice, olive oil, salt, and pepper. Cover, and refrigerate until scallops are opaque to the center, at least 4 hours or overnight.
• Meanwhile, working over a bowl to collect juice and using a 1/4-inch (or smallest possible) melon baller, make 2/3 cup melon balls from each melon. Add melon balls, juices, jalapeno, and cilantro to scallops. Toss well to combine, and serve.

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.

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:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

BAY SCALLOP AND TOMATO CEVICHE WITH KEY LIME

Steps:

• In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.