Scallop And Snapper Ceviche Recipes

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SCALLOP CEVICHE



Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

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



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

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.

SCALLOP AND SNAPPER CEVICHE



Scallop and Snapper Ceviche image

Make and share this Scallop and Snapper Ceviche recipe from Food.com.

Provided by Wendy H.

Categories     Mexican

Time 1h10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 12

4 ounces sea scallops, thinly sliced
4 ounces red snapper fillets, skinned & diced
1/2 cup fresh lime juice
1 large tomatoes, diced
1/2 medium avocado, pitted, peeled & diced
1 small red onion, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
3 dashes hot pepper sauce
salt
ground pepper
shredded iceberg lettuce

Steps:

  • Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
  • Cover and refrigerate until the fish becomes opaque, about 1 hour.
  • Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
  • Serve immediately, cold, on a bed of shredded iceberg lettuce.
  • NOTE: Ask for sushi-grade fish at your market.
  • Weight Watchers 5 points.

Nutrition Facts : Calories 507.1, Fat 18.1, SaturatedFat 2.8, Cholesterol 90.9, Sodium 294, Carbohydrate 38.4, Fiber 10.6, Sugar 11.1, Protein 53.9

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 (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

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

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

SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS



Shrimp and Snapper Ceviche with Tomatillos image

Transform the ceviche from a classic seafood appetizer into a fun finger food by serving it with tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 8h30m

Number Of Ingredients 12

3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes
1 cup fresh lime juice (from 8 to 10 limes)
3/4 cup fresh orange juice (from 2 oranges)
3/4 pound medium unpeeled shrimp
1 teaspoon coarse salt, plus more if needed
1/2 teaspoon sugar, plus more if needed
2 tablespoons extra-virgin olive oil
2 navel oranges, peel and pith removed, cut into segments
1 pink grapefruit, peel and pith removed, cut into segments
1 jalapeno chile, thinly sliced
6 ounces tomatillos, husked, rinsed, and cut into thin wedges
1/4 cup roughly chopped fresh cilantro leaves

Steps:

  • Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully submerged in the juices. Cover, and refrigerate 8 hours or overnight.
  • Bring a medium pot of water to a boil, and add shrimp. Cover, turn off heat, and let shrimp cook 2 minutes. Transfer to a bowl of ice water, and let sit 5 minutes to cool. Peel, devein, and cut shrimp in half lengthwise.
  • Drain fish well. Transfer to a large glass bowl, and add shrimp. Add salt, sugar, and oil. Fold in orange and grapefruit segments, jalapeno, tomatillos, and cilantro. Season with a pinch more salt or sugar if necessary.

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

SCALLOPS CEVICHE



Scallops Ceviche image

Provided by Robert Farrar Capon

Categories     appetizer

Time 2h10m

Yield 12 servings

Number Of Ingredients 6

3 pounds bay scallops (or sea scallops, quartered)
1 1/2 cups fresh lime juice
1/2 cup fresh coriander leaves (or fresh parsley), chopped
1/2 cup chopped scallions
Salt and pepper to taste
1/2 cup olive oil

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.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram, TransFat 0 grams

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