Scallop Ceviche With Aguachile Recipes

BAY SCALLOP CEVICHE

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

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 (KINILAW NA SCALLOPS)

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.

SCALLOP CEVICHE WITH AGUACHILE

Steps:

• In a glass bowl, toss the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque. Meanwhile, in a blender, combine the jalapeño with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth. Season the aguachile with salt. Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips.

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.

BAY SCALLOP AGUACHILE

Steps:

• Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth. Refrigerate.
• If necessary, remove connective muscle from the scallops and gently rinse under cold water. Place on a plate lined with paper towels and refrigerate. On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring. Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
• In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes. Season the avocado, radish and cucumber with salt. Arrange the scallops over the avocado, and spoon the chile mixture on top. Slice the 2 remaining serrano chiles crosswise. Sprinkle serranos and onions over the plate and drizzle with good olive oil. Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles. Serve with saltine crackers or tortilla chips.