Bay Scallops Ceviche Recipes

BAY SCALLOP CEVICHE

Bay Scallop Ceviche image

For a simple yet impressive appetizer, marinate scallops in lime juice and then toss with a bright, citrusy mix of olives, tomato, jalapeno, orange juice and parsley. An essential part of Peruvian cuisine, ceviche can be customized with your favorite ingredients and is enjoyed in a variety of ways throughout Latin America.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound bay scallops, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
1/3 cup pitted green olives, quartered
1 large vine-ripe tomato, cored and finely chopped
1 white onion, finely chopped
1 small jalapeno pepper, seeded and minced
2 tablespoons fresh orange juice
1 tablespoon finely chopped fresh parsley
1 teaspoon sugar
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
Tortilla chips, for serving

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.

BAY SCALLOPS CEVICHE

Bay Scallops Ceviche image

Make and share this Bay Scallops Ceviche recipe from Food.com.

Provided by peachez

Categories Lunch/Snacks

Time 12h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb fresh bay scallop, cut into quarters
3 limes, juice of
1 tablespoon cilantro, minced
2 tablespoons red onions, chopped
2 teaspoons fresh basil, chopped
2 green onions, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 (8 ounce) can stewed tomatoes
1 pinch black pepper

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.

SCALLOP CEVICHE

Scallop Ceviche image

Provided by Anna Getty

Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes

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 AND TOMATO CEVICHE WITH KEY LIME

Bay Scallop and Tomato Ceviche with Key Lime image

This delicious recipe is courtesy of Nobu Matsuhisa and Thomas Buckley, and can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 10 small cups

Number Of Ingredients 6

Ingredients

20 fresh bay scallops, cleaned
5 small heirloom tomatoes, cut into 1/2-inch pieces
1/4 red onion, thinly sliced crosswise
2 teaspoons finely chopped cilantro leaves
3 tablespoons Nobu Ceviche Dressing
Micro cilantro, for garnish

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.

SCALLOP CEVICHE

Scallop Ceviche image

A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 24

Number Of Ingredients 6

Ingredients

3 limes, plus 1/2 cup freshly squeezed lime juice
1 pound bay scallops (about 2 cups)
1 tablespoon extra-virgin olive oil
1 avocado, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup fresh cilantro leaves
Coarse salt and freshly ground pepper

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.

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