Scallop Ceviche Recipe Lime Juice

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.

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 WITH LIME, STRAWBERRIES AND FENNEL RECIPE

Steps:

• Using a mandolin, slice fennel very thinly.
• In a bowl, combine olive oil, salt and fennel. Set aside.
• Chop the coriander and cut the strawberries into thin slices.
• Rinse scallops in cold water and dry with a cloth.
• Slice scallops into 3 to 5 mm slices.
• In a bowl, pour the juice of a lime and add the scallops. Let stand in the refrigerator for about 5 minutes.
• Spread the fennel on a plate.
• Drain the scallops and add them to the fennel slices.
• Add the strawberries and coriander.
• Add a pinch of fleur de sel and serve immediately.

SCALLOP CEVICHE RECIPE

Steps:

• Gather the ingredients.
• In a large, non-reactive bowl , whisk together the fish stock, onion, garlic, celery, and ginger. Keep in the refrigerator for at least two hours to allow flavors to mingle before using.
• Gather the ingredients.
• Add the potatoes, water, and 2 teaspoons of salt to a medium pot. Bring to a boil over high heat. Lower heat to medium and cook until the sweet potato is tender, about 5 minutes.
• Drain and cool to room temperature.
• Add the onion, cucumber, cilantro, and lime juice to the Leche de Tigre and stir to combine. Add the scallops and gently fold into the marinade so all of the pieces are coated. Cover and refrigerate to marinate, about 5 minutes.
• After marinating, divide into two serving bowls or plates. Place half of the sweet potato pieces on top of each serving of ceviche. Finish by drizzling each with olive oil and a generous sprinkling of salt. Serve with lime wedges.

CITY CEVICHE

Steps:

• Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
• Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
• Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
• Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
• Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

LIME CEVICHE

Steps:

• In a nonreactive bowl, combine juice, jalapeño, ginger, and oil.
• Add shrimp/fish, and toss.
• Cover with plastic.
• Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
• Add remaining ingredients.
• Season with salt and pepper.
• Toss, and serve.

SCALLOP CEVICHE

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.

LIME AND CHIPOTLE SCALLOP SEVICHE - CEVICHE

Steps:

• Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
• In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
• Stir in the lime juice, vinegar, and water.
• Bring to a boil over high heat.
• Add scallops, arranging them in a single layer.
• Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
• Transfer scallops to a bowl.
• Boil the liquid over high heat until reduced to 1 cup approximately.
• Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
• Meanwhile fix the Jicama (cut into matchsticks).
• Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
• Garnish with cilantro and lime wedges.

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.

CEVICHE-STYLE SCALLOPS

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.

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.

CEVICHE MARINATED SCALLOPS

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.