Ceviche With Scallion And Sesame Recipes

CEVICHE WITH SCALLION AND SESAME

Steps:

• Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
• Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.

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:

• 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.

SCALLOPS CEVICHE

Steps:

• Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.
• Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.

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

SESAME ORZO WITH CHARRED SCALLIONS

Steps:

• In a dry small heavy skillet cook sesame seeds over moderate heat, stirring, until golden brown, about 4 minutes, and transfer to a bowl.
• In a 3-quart saucepan bring 2 quarts salted water to a boil. Add orzo and cook, stirring occasionally, until al dente. Drain orzo in a colander and rinse under cold water. Drain orzo well and add sesame seeds.
• In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking and sauté scallions, stirring occasionally, until lightly charred and tender, about 3 to 4 minutes. Stir scallion mixture into orzo and season with salt and pepper.

SEA SCALLOP CEVICHE

Steps:

• Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
• About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.

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.