SHRIMP AND SCALLOP CEVICHE WITH AVOCADO
Steps:
- In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
- Drain the liquid from the shrimp and scallops.
- In a small bowl, whisk together olive oil, orange juice, and salt.
- In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.
Nutrition Facts : Calories 270 cal, Carbohydrate 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, Sodium 920 mg, Sugar 5 g
BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinade:
- Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
- For assembly:
- In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.
BAY SCALLOP CEVICHE
Provided by Ina Garten
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
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 COCKTAIL WITH AVOCADO
A ceviche-type appetizer, but not a true ceviche because it's poached. A great special-occasion first course.
Provided by Z-chef
Categories Brunch
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to boil.
- Clean scallops by removing tough muscle on outer edge.
- Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
- In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
- Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
- Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
- Preparation time does not include chilling.
SCALLOP SEVICHE - CEVICHE WITH AVOCADO DRESSING
Food & Wine Magazine, June 2007. 3 hour marinating time for the scallops. Fresh and exciting flavors. Since I have never tasted a scallop ceviche now is the time.
Provided by Manami
Categories Spicy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE THE SCALLOP SEVICHE:.
- In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
- Add the sliced sea scallops in a single layer and turn them to coat.
- Cover the dish and refrigerate until the scallops turn white, about 1 hour.
- Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
- MAKE THE AVOCADO DRESSING:.
- In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
- Fold in the lime juice and olive oil and season with salt and pepper.
- Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
- Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
- Serve immediately.
- **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.
Nutrition Facts : Calories 250.5, Fat 15.9, SaturatedFat 2.2, Cholesterol 31.2, Sodium 158.6, Carbohydrate 11.3, Fiber 3.3, Sugar 3, Protein 17.3
STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
- Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
- Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOP CEVICHE
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
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
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
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.
More about "scallop ceviche with avocado recipes"
SCALLOP SEVICHE WITH AVOCADO DRESSING RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 6
- In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile. Add the sliced sea scallops in a single layer and turn them to coat. Cover the dish and refrigerate until the scallops turn white, about 1 hour. Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
- In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic. Fold in the lime juice and olive oil and season with salt and pepper.
- Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates. Spoon the avocado dressing on the seviche and pour a little of the marinade all around. Serve immediately.
AVOCADOS STUFFED WITH SCALLOP CEVICHE | RICARDO
From ricardocuisine.com
5/5 (7)Total Time 30 minsCategory Appetizers
- In a bowl, combine the scallops, lime juice and cilantro. Season with salt and pepper. Chill in the refrigerator for 30 minutes. Just before serving, drain the ceviche.
- On a work surface, finely chop the herbs. Season lightly with salt and add 1 tbsp (15 ml) of the olive oil. Chop until the oil is tinted green by the chlorophyll and the herbs are puréed. Place in a bowl. Add the remaining oil.
- Spread the herb purée over the bottom of a serving dish. Top with the avocado halves and fill them with the ceviche. Garnish with cilantro leaves. Serve immediately.
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