HALIBUT CEVICHE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 3h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
- Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
- For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
- For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
- To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.
CEVICHE
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Provided by Star Pooley
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 8h20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
- Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.4 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 0.9 g, Sodium 212.9 mg, Sugar 5.1 g
CEVICHE SALAD
Make and share this Ceviche Salad recipe from Food.com.
Provided by Kitty Kat Cook
Categories Bass
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put fish or shrimp in a bowl and stir in the lime juice.
- Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
- Refrigerate for 2-3 hours, serve cold.
Nutrition Facts : Calories 148.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 46.5, Sodium 83.2, Carbohydrate 9.5, Fiber 1.8, Sugar 4, Protein 22.2
CEVICHE SALAD
Make and share this Ceviche Salad recipe from Food.com.
Provided by DiWriter
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients, tossing lightly.
- Chill.
- Serve with tortilla chips.
SCALLOP-AND-HALIBUT CEVICHE SALAD
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It's simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it's the perfect recipe for when you don't want to turn on the stove.
Provided by Jonathan Reynolds
Categories appetizer, side dish
Time 1h30m
Yield serves 8
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 824 milligrams, Sugar 7 grams, TransFat 0 grams
SOUTHWEST-STYLE SCALLOP CEVICHE SALAD
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
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.
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