Conch Ceviche Scallop Crudo Hybrid Recipes
CEVICHE-STYLE SCALLOPS
When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it's important to look for scallops that are labeled "dry" or "dry-packed." (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Slice the scallops into thin rounds and arrange them in an even layer on a plate. Scatter some onion and chiles on top. Sprinkle with salt and pepper.
- Squeeze a generous amount of lime juice on top. Serve right away, or wait for up to 30 minutes. (The scallops will gently "cook" in the lime juice.) Garnish with cilantro leaves.
SCALLOP CRUDO
Provided by Jean Georges Vongerichten
Categories Citrus Shellfish Appetizer Marinate Quick & Easy Backyard BBQ New Year's Eve Seafood Scallop Summer Healthy Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.
CEVICHE MARINATED SCALLOPS
Provided by Mark Bittman
Categories Fish Appetizer Cocktail Party Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 8 servings
Number Of Ingredients 7
Steps:
- 1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
- 2. Taste, adjust the seasoning, and serve, garnished with the cilantro.
CONCH CEVICHE
Steps:
- In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.
CONCH CEVICHE SCALLOP CRUDO HYBRID
This recipe is neither a crudo nor a ceviche; it is an interpretation and hybrid of the two. This is one of those recipes that came together after the proper peppers never came for a classic ceviche. I took the base knowledge of how to make a proper leche de tigre and interpreted that in this dish.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
- Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
- Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
- Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.
SCALLOP CEVICHE
Quick and easy scallop ceviche, just dice and mix!
Provided by Sharad
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 10 g, Cholesterol 34.2 mg, Fat 1.3 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 0.1 g, Sodium 246.9 mg, Sugar 4.8 g
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