Scallop Ceviche Ina 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.

BAY SCALLOP CEVICHE



Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
3/4 cup freshly squeezed lime juice, divided (5 limes)
Kosher salt and freshly ground black pepper
1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
1/2 cup halved and thinly sliced shallots (2 shallots)
3 tablespoons diagonally sliced scallions, white and green parts
1/2 Hass avocado, 3/4-inch diced
1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
1/4 cup roughly chopped fresh parsley
1 1/2 tablespoons minced jalapeno pepper
1 1/2 teaspoons minced garlic (2 cloves)
Good olive oil
1/4 teaspoon Sriracha
Bibb lettuce leaves, for serving

Steps:

  • In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
  • In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
  • When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

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 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

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

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

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