Scallop And Plum Ceviche Recipes

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SCALLOP-AND-PLUM CEVICHE



Scallop-and-Plum Ceviche image

Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the "cooking" for you. It doesn't get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 plums, pitted and cut into 1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
Salt
Pinch cayenne pepper

Steps:

  • In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
  • Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 14 grams, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams

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

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.

SNAPPY SCALLOP CEVICHE



Snappy Scallop Ceviche image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

4 sweet potatoes
1 1/2 pounds bay scallops
2 1/4 cups fresh lime juice (11 to 12 limes)
1/3 cup sweetened shredded coconut
1/2 small red onion, halved and thinly sliced
2 jalapenos, seeds removed and thinly sliced in rounds
1/4 cup raisins
1/2 cup coconut milk
1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
1 tablespoon chopped fresh oregano leaves
Salt
Freshly ground black pepper
Sweetened shredded coconut, for garnish
Canchita, recipe follows
3/4 cup canola or vegetable oil.
1 pound chulpe corn
Salt

Steps:

  • Preheat oven to 350 degrees F.
  • Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.
  • Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
  • Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.
  • Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
  • Canchita, the Un-popped Popcorn of Peru:
  • Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.
  • Yield: 1 pound un-popped popcorn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Inactive Prep Time: 10 minutes
  • Ease of preparation: easy

SCALLOP CEVICHE



Scallop Ceviche image

Provided by Matthew Grunwald

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

12 sea scallops, tough muscle removed, medium-diced
4 avocados, medium-diced
4 breakfast radishes, thinly sliced
2 shallots, sliced
1 mango, small-diced
1 to 2 serrano peppers, thinly sliced
4 limes, juiced, plus the zest of 1 lime
1 grapefruit, juiced
1 lemon, zested and juiced
1 tablespoon agave nectar
Kosher salt and freshly cracked black pepper

Steps:

  • In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

SHRIMP AND SCALLOP CEVICHE



Shrimp and Scallop Ceviche image

Categories     Salad     Shellfish     Tomato     Appetizer     Poach     Scallop     Shrimp     Saffron     Summer     Jalapeño     Gourmet

Number Of Ingredients 14

1/4 teaspoon crumbled saffron
1 (8-oz) bottle clam juice
2 tablespoons diced red onion
2 tablespoons diced, seeded yellow tomato
2 tablespoons chopped scallions
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh cilantro
3/4 to 1 teaspoon ají amarillo*
6 tablespoons fresh orange juice
1/4 cup fresh lime juice
2 bowls of ice water
1 pound shelled and deveined shrimp
1/2 pound bay scallops (or quartered sea scallops)
a red and a green jalapeño chile, thinly sliced crosswise for garnish

Steps:

  • Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
  • Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
  • *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.

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

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.

SCALLOP CEVICHE



Scallop Ceviche image

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

½ pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
½ small red onion
2 scallions, sliced
½ lemon, juiced
½ lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste
½ teaspoon olive oil
sea salt to taste

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

SEA SCALLOP CEVICHE



Sea Scallop Ceviche image

Provided by Florence Fabricant

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1 pound sea scallops, preferably diver
3 ripe plum tomatoes, seeded and diced
1 teaspoon sea salt
1/3 cup minced red onion
1 clove garlic, minced
1 jalapeno pepper, seeded and minced, or to taste
1 small red bell pepper, seeded, deveined and finely chopped
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1/4 cup chopped chives
2 tablespoons minced cilantro leaves
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams

LOBSTER AND SCALLOP CEVICHE



Lobster and Scallop Ceviche image

If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.

Provided by lazy gourmet

Categories     Spanish

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 maine lobster
1/2 lb sea scallops, cleaned and patted dry
4 oranges, juiced
4 lemons, juiced
4 limes, juiced
1 bermuda onion, sliced thin
2 small tomatoes, chopped
3 tablespoons fresh cilantro, chopped
1/2 small habanero, chopped
1/4 cup Spanish olive oil
1/4 cup ketchup
salt & fresh ground pepper
avocado, for garnish
plantain chips, for garnish

Steps:

  • Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
  • Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
  • Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Nutrition Facts : Calories 324, Fat 14.9, SaturatedFat 2.1, Cholesterol 36.6, Sodium 322.4, Carbohydrate 43.8, Fiber 11.1, Sugar 19.2, Protein 17

SCALLOP CEVICHE



Scallop Ceviche image

An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.

Provided by JackieOhNo

Categories     Mexican

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs bay scallops, halved if large
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
1/2 cup red onion, slivered
1/2 cup yellow bell pepper, slivered
1 cup pimento stuffed olive, halved (or sliced if large)
2 tablespoons olive oil
1 tablespoon fresh cilantro, chopped
3 slices lime peel (about 2x1/4-inch)
1 teaspoon salt
3 dashes hot red pepper sauce

Steps:

  • Combine all ingredients in 8-inch square baking dish.
  • Cover with plastic wrap and refrigerate at least 8 hours.
  • Just before serving, remove zest and transfer to serving dish.
  • Serve chilled.

Nutrition Facts : Calories 125.5, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 740.6, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 14.1

SCALLOP CEVICHE (KINILAW NA SCALLOPS)



Scallop Ceviche (Kinilaw na Scallops) image

An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.

Provided by Yana Gilbuena

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 35m

Yield 6

Number Of Ingredients 12

12 ounces sea scallops, rinsed and sliced in half horizontally
¾ cup spiced coconut vinegar
1 tablespoon vegetable oil, or as needed
1 tablespoon coarsely chopped garlic
2 medium Roma tomatoes, chopped
½ cup chopped red onion
1 tablespoon minced fresh ginger
1 Thai chile pepper, seeded and minced
1 ½ teaspoons calamansi juice
¼ cup bias-sliced green parts of green onions
1 pinch lemon zest
fleur de sel to taste

Steps:

  • Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
  • Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
  • Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 4.2 g, Cholesterol 18.5 mg, Fat 2.8 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 146 mg, Sugar 1.3 g

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From ciaoflorentina.com


SCALLOP CEVICHE WITH LIME AND CORIANDER RECIPE | GOOD FOOD
Combine the lime juice, sugar, salt and oil and stir until the sugar dissolves. Add the shallots. Cover the scallops with the dressing and refrigerate for 15 minutes. To serve Arrange the scallops on two dinner plates. Whisk the 2 tbsp of oil into dressing. Peel and finely dice the avocado. Lightly toss avocado, coriander and mint in the ...
From goodfood.com.au


EASY SCALLOP CEVICHE - LA PIñA EN LA COCINA
2016-07-15 Cut into quarters and transfer to bowl, set aside. In a large glass bowl, add the red onions and all of the juice from both the lemons and limes. Add the scallops to onions and stir gently. While the scallops cook and onions marinate, prep the rest of the ingredients, leaving the avocado for last. Add ingredients to bowl and you chop, but wait ...
From pinaenlacocina.com


SHRIMP AND SCALLOP CEVICHE - PALEO RECIPES - CAVEGIRL CUISINE
• 1/2 pound shrimp (peeled, deveined, chopped) • 1/2 pound sea or bay scallops, diced • 1/3 cup orange juice • 1/3 cup lime juice • 1/3 cup lemon juice
From cavegirlcuisine.com


SCALLOP CEVICHE - CAROLINE'S COOKING
2017-05-19 Instructions. Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the lemon and lime juices and diced chili, mix and leave for a good 2 hours or more until the scallops go opaque. Once ready, add the chopped onion and cilantro, mix and serve.
From carolinescooking.com


NANTUCKET SCALLOP CEVICHE, BLOOD ORANGE SAUCE FROM 'DANIEL'
2019-04-15 For each serving, arrange 5 scallops and 4 blood orange supremes into a circle in a chilled bowl. Add a sprinkling of brunoised radish and celery, lime zest, nori sheet, a few radish slices, and a few slices of Buddha’s hand citron confit.
From seriouseats.com


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