Scallop Ceviche With Citrus Juices Chiles Soy Ginger Vinaigrette Recipes

SCALLOP CEVICHE WITH CANDIED CITRUS

Steps:

• Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
• Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
• Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired.
• Winning Recipe: Read about the Chairman's Citrus Challenge

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

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

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.

SPICY SCALLOP CEVICHE

Steps:

• Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
• In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices.
• Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.

SOY-GINGER SCALLOP CEVICHE

Steps:

• Slice scallops crosswise into 1/8 inch thick slices.
• Place scallop slices in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes (don't marinate too long because it will toughen them)!
• Drain and toss will oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
• Serve. (It can be served over a bed of cucumber rounds or strips, if you wish.).

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

Steps:

• In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
• Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
• Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
• 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
• Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
• To serve, divide the ceviche between 6 chilled martini glasses.

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.

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 CITRUS JUICES, CHILES & HERGS;SOY GINGER VINAIGRETTE

Steps:

• The Ceviche: 8 Diver scallops, cut into a ¼ inch dice 1 Small red onion, small dice 2 Tomatoes, peeled, seeded and cut into small dice ¼ Jalapeno, minced 2 tablespoons Mint, chiffonade 2 tablespoons Basil, chiffonade ¼ cup Extra virgin olive oil 2 tablespoons Lime juice 2 tablespoons Lemon juice Fine sea salt to taste Freshly ground white pepper to taste Espelette pepper to taste The Soy Ginger Vinaigrette: Approximately ½ Cup 1-tablespoon Finely diced ginger 2 tablespoons Finely diced shallot 1-tablespoon Oyster sauce 2 tablespoons Sherry vinegar 4 tablespoons Canola oil 1-tablespoon Soy sauce ½ teaspoon Fresh limejuice Small pinch cayenne