SCALLOP CEVICHE WITH "TIGER'S MILK"
In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with _ají amarillo_ and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of _choclo_ (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eatenPeruvians prize this leche de tigre as a hangover cure.
Provided by Lillian Chou
Time 35m
Yield Makes 8 (hors d'oeuvres or first course) servings
Number Of Ingredients 10
Steps:
- Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
- Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
- Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
- Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
- Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
- Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
SCALLOP CEVICHE RECIPE
How to make Scallop ceviche. This ceviche is made Peruvian-style with sweet potatoes, red onion, cucumber, cilantro and Key limes marinated in Leche de Tigre.
Provided by Ubish Yaren
Categories Appetizer
Time 2h40m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 388 kcal, Carbohydrate 40 g, Cholesterol 39 mg, Fiber 5 g, Protein 32 g, SaturatedFat 2 g, Sodium 4892 mg, Sugar 12 g, Fat 12 g, UnsaturatedFat 0 g
SCALLOP CEVICHE WITH MELON, CHILI, AND MINT
Provided by Tyler Florence
Categories appetizer
Time 2h50m
Yield 12 appetizer portions
Number Of Ingredients 14
Steps:
- Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
- Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
- In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
- To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.
SNAPPY SCALLOP CEVICHE
Provided by Ingrid Hoffmann
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.
- Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
- Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.
- Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
- Canchita, the Un-popped Popcorn of Peru:
- Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.
- Yield: 1 pound un-popped popcorn
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Inactive Prep Time: 10 minutes
- Ease of preparation: easy
SCALLOP CEVICHE (KINILAW NA SCALLOPS)
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
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
Provided by Michael Ruhlman
Categories appetizer
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Salt the water and boil scallops for 2 minutes. Using a slotted spoon, transfer them to an ice bath to cool. Thinly slice each into 3 or 4 pieces and refrigerate.
- Set a medium saucepan over medium-high heat and add the oil. When hot, add the ginger, garlic and lemongrass and sauté for 5 minutes. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes. Cool to room temperature, then chill in the refrigerator. Strain the liquid;discard the solids.
- In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeño, chives, red onion and tomato. Season to taste with salt, pepper and ginger juice. Sprinkle with toasted coconut.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 429 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP CEVICHE
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
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
CEVICHE-STYLE SCALLOPS
When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it's important to look for scallops that are labeled "dry" or "dry-packed." (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 6
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.
More about "scallop ceviche with tigers milk recipes"
SCALLOP CEVICHE - SEA TALES
SCALLOP CEVICHE WITH "TIGER'S MILK"
From goose.horine.dev
EASY SPICY SCALLOP CEVICHE - ASIAN-INSPIRED RECIPES FOR ...
From asiancaucasian.com
SCALLOP CEVICHE RECIPE - TELEGRAPH
From telegraph.co.uk
SCALLOP CEVICHE WITH "TIGER'S MILK" | RECIPE | SCALLOP ...
From pinterest.com
HOW TO MAKE SCALLOP CEVICHE - GREAT BRITISH CHEFS: RECIPES ...
From greatbritishchefs.com
SCALLOP CEVICHE WITH "TIGER'S MILK" - SOUTH AMERICAN RECIPES
From fooddiez.com
PERUVIAN CEVICHE: THE ORIGINAL RECIPE WITH TIGER’S MILK ...
From finedininglovers.com
PERUVIAN CEVICHE WITH TIGER'S MILK - A SIMPLE FISH STARTER ...
From greedygourmet.com
SCALLOPS CEVICHE -- PERUVIAN STYLE - SIGNATURE DISHES
From signaturedishes.net
SCALLOP CEVICHE WITH "TIGER'S MILK"
From mealplannerpro.com
FOGO ISLAND SHRIMP CEVICHE WITH TIGER’S MILK – FOGO ISLAND ...
From fogoislandfish.ca
SCALLOP CEVICHE - CAROLINE'S COOKING
From carolinescooking.com
TIGER’S MILK (LECHE DE TIGRE) | SAVEUR
From saveur.com
SCALLOP CEVICHE RECIPE | MYRECIPES
From myrecipes.com
SCALLOP CEVICHE WITH "TIGER'S MILK" RECIPE | EPICURIOUS ...
From pinterest.com
EASY FLAVORFUL SEA SCALLOP CEVICHE THAT IS PERFECT FOR SUMMER
From simmerandsauce.com
UNILATERAL GRILLED SCALLOP CEVICHE, LECHE DE TIGRE, LIME ...
From ateliersetsaveurs.com
SCALLOP CEVICHE WITH "TIGER'S MILK" | RECIPE | SCALLOP ...
From pinterest.co.uk
RECIPES | SCALLOP CEVICHE - MATCHING FOOD & WINE
From matchingfoodandwine.com
SCALLOP CEVICHE WITH "TIGER'S MILK" - PLAIN.RECIPES
From plain.recipes
SCALLOP CEVICHE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
UNILATERAL GRILLED SCALLOP CEVICHE, LECHE DE TIGRE, LIME ...
From ateliersetsaveurs.com
SEA BREAM CEVICHE, WHITE TIGER''S MILK, SWEET ONION SKIN ...
From thestaffcanteen.com
TIGER'S MILK CEVICHE RECIPE
From solerany.com
SCALLOP CEVICHE BY PRAWN ON THE LAWN | THE PASS
From thepass.london
TIGERS MILK SCALLOP CEVICHE — BAZIL STANDER
From bazilstander.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love