Scallop Seviche In Cucumber Cups Recipes

SCALLOP CEVICHE

Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Ingredients

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.

SCALLOPS CEVICHE

Scallops Ceviche image

Provided by Robert Farrar Capon

Categories appetizer

Time 2h10m

Yield 12 servings

Number Of Ingredients 6

Ingredients

3 pounds bay scallops (or sea scallops, quartered)
1 1/2 cups fresh lime juice
1/2 cup fresh coriander leaves (or fresh parsley), chopped
1/2 cup chopped scallions
Salt and pepper to taste
1/2 cup olive oil

Steps:

Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.
Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram, TransFat 0 grams

SCALLOP CEVICHE (KINILAW NA SCALLOPS)

Scallop Ceviche (Kinilaw na Scallops) image

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

Ingredients

12 ounces sea scallops, rinsed and sliced in half horizontally
¾ cup spiced coconut vinegar
1 tablespoon vegetable oil, or as needed
1 tablespoon coarsely chopped garlic
2 medium Roma tomatoes, chopped
½ cup chopped red onion
1 tablespoon minced fresh ginger
1 Thai chile pepper, seeded and minced
1 ½ teaspoons calamansi juice
¼ cup bias-sliced green parts of green onions
1 pinch lemon zest
fleur de sel to taste

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

Scallop Ceviche image

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

Ingredients

3 limes, plus 1/2 cup freshly squeezed lime juice
1 pound bay scallops (about 2 cups)
1 tablespoon extra-virgin olive oil
1 avocado, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup fresh cilantro leaves
Coarse salt and freshly ground pepper

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

Scallop Ceviche image

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

Ingredients

1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes

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 seviche in cucumber cups recipes"

CEVICHE CUCUMBER CUPS - SKINNYTASTE

2013-12-05 Instructions. In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell. pepper, oil, and Tabasco. Add the lime juice and toss to coat the fish. Season with salt and pepper. Cover …
From skinnytaste.com

See details

PEACH & CUCUMBER SCALLOP CEVICHE | TASTE OF NOVA SCOTIA

Peach & Cucumber Scallop Ceviche In Sides On October 31st 2017 By Emily Hiltz Tweet; Share; Pin; This colourful peach, cucumber and scallop dish looks almost too good to eat. Ceviche, a seafood fare popular in the coastal regions …
From tasteofnovascotia.com

See details

SCALLOP AND SHRIMP SEVICHE - VICTORIA MAGAZINE

2017-06-25 Instructions. In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add shrimp and scallops; cook for 3 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. Drain and …
From victoriamag.com

See details

SCALLOP CEVICHE WITH CUCUMBER AND GRAPEFRUIT | COOK'S …

To create a flavorful yet balanced “cooking” liquid for our scallop ceviche, we made what's known as a leche de tigre by blending lime and grapefruit juices, jalapeño, garlic, shallot, ginger, cilantro, and extra-virgin olive oil along with...
From cooksillustrated.com

See details

INA GARTEN'S BAY SCALLOP CEVICHE RECIPE - TODAY.COM

2018-10-22 Preparation. 1. 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. 2. In a separate ...
From today.com

See details

CUCUMBER CEVICHE WITH SCALLOPS AND SHRIMP RECIPE BY OFF DUTY …

2012-07-10 1 Pound cucumbers; 1/2 Cup fresh lime juice; 1/3 Cup fresh orange juice; Fine sea salt, to taste; 8 Ounces medium shrimp, shelled and deveined; 8 Ounces dry sea scallops, halved or quartered if large; 1 Cup cherry tomatoes, thinly sliced; 2 green or red serrano chiles, seeded and minced; 3/4 Cups chopped cilantro leaves, plus more for garnish; 1/4 Cup finely …
From thedailymeal.com

See details

SCALLOP SEVICHE RECIPE | MYRECIPES

Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
From myrecipes.com

See details

SCALLOP CEVICHE LETTUCE CUPS RECIPE — THE PRETTY FEED

2020-07-22 We have been in search of the best summer recipes out there and the first thing that popped into our minds was scallops (they are abundant in Nantucket and fresh as can be). Ceviche is a fantastic way to highlight beautifully fresh shellfish, avoid using a hot grill during this already toasty sum
From theprettyfeed.com

See details

SPICY SCALLOP TARTARE IN CUCUMBER CUPS RECIPE - FOOD REPUBLIC

2012-08-03 Directions. Using a small, sharp knife, slice each scallop in half and place into a large bowl. Add sesame oil, sriracha, lemon juice and mayonnaise to the bowl and stir gently to coat thoroughly.
From foodrepublic.com

See details

SCALLOP CEVICHE & AVOCADO-CUCUMBER GAZPACHO - CHEZ CHANELLE

2021-05-27 Once cool to the touch, dice scallops then add to the vegetable mixture. Pour the lime juice mixture into the scallop mixture and mix until well combined. In a larger bowl, place a few cubes of ice and fill halfway with water. Place the ceviche bowl into the ice bowl to get ice cold. Place in the fridge for 10 minutes.
From chezchanelle.com

See details

SCALLOP CEVICHE RECIPE - THE SPRUCE EATS

2022-06-27 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.
From thespruceeats.com

See details

SCALLOP AGUACHILE WITH JALAPEñO, CUCUMBER, AND AVOCADO RECIPE

2018-08-30 Directions. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours. Meanwhile, blend jalapeños with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed.
From seriouseats.com

See details

SCALLOP CEVICHE - CAROLINE'S COOKING

2017-05-19 Instructions. Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the lemon and lime juices and diced chili, mix and leave for a good 2 hours or more until the scallops go opaque. Once ready, add the chopped onion and cilantro, mix and serve.
From carolinescooking.com

See details

SCALLOP CEVICHE TACOS WITH CUCUMBER, CHILLI AND SPICED PEANUTS RECIPE

2013-05-21 Remove from oven, let cool and then chop roughly. Set aside for later. Once your happy with the scallops, drain and then stir in the chilli, cucumber, onions and coriander. Taste and season if necessary. Take your tacos shells and divide the scallop mixture amongst them. Sprinkle with the chopped nuts and then serve.
From goodto.com

See details

CEVICHE IN CUCUMBER CUPS RECIPE

Ceviche in Cucumber Cups Recipe with 25 calories. Includes fish fillets, tomatoes, chopped cilantro, purple onion, jalapeno chilies, yellow bell pepper, olive oil, Tabasco Pepper Sauce, fresh lime, ground black pepper, kosher salt, cucumber, fresh cilantro.
From recipegraze.com

See details

SCALLOP CEVICHE WITH AGUACHILE RECIPE | FOOD & WINE

Step 2. Meanwhile, in a blender, combine the jalapeño with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very …
From foodandwine.com

See details

SEARED SCALLOPS WITH SAUTEED CUCUMBERS RECIPE - EATINGWELL

Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
From eatingwell.com

See details

SCALLOP CEVICHE - MAMá MAGGIE'S KITCHEN

2019-07-09 Frozen seafood is good to use when you are making ceviche. The scallops will absorb the lime juice, removing that yucky frozen taste. It’s usually cheaper. It comes already cleaned. These are frozen bay scallops that have been thawed out and rough chopped. Note: You can also use any kind of scallops.
From inmamamaggieskitchen.com

See details

JUNGLE JEFF'S SCALLOP SEVICHE RECIPE | MYRECIPES

½ cup packed fresh cilantro, finely chopped ; ½ cup fresh lime juice ; ¼ cup fresh orange juice ; 3 tablespoons sweet Thai chili sauce* ½ teaspoon ground cumin ; ½ teaspoon curry powder ; Pinch of cardamom powder ; 1 ½ teaspoons kosher salt** 2 pounds large scallops, each sliced to create 2 to 3 medallions
From myrecipes.com

See details

HOW TO MAKE SCALLOP CEVICHE - GREAT BRITISH CHEFS

Method. Remove the scallops from their shells and discard the orange corals. Wash in iced water and place the scallops onto a clean cloth laid out on a tray. Chill the scallops in the fridge until firm - this makes them easier to slice. Chill for 10 minutes then season the scallops with sea salt and citrus. Serve immediately.
From greatbritishchefs.com

See details

RECIPE DETAIL PAGE | LCBO

2 Slice cucumber into ¼-inch-thick (5-mm) rounds. (Cut 1 round for every scallop slice.) Pat dry with paper towel. Lay slices on a serving platter. Drain ceviche. Top each cucumber slice with a scallop round. Place a little onion and chili from the marinade on top. Sprinkle with ground roasted corn and a tiny pinch of Maldon. Top each with a cilantro leaf and serve.
From lcbo.com

See details

EASY FLAVORFUL SEA SCALLOP CEVICHE THAT IS PERFECT FOR SUMMER

2018-07-31 Directions. Step 1 In a medium mixing bowl add the scallops and lime juice. Mix well to incorporate. Cover with plastic wrap, place in the refrigerator and allow to marinate (or “cook”) for about 45 minutes. Stir the mixture one or twice while marinating.
From simmerandsauce.com

See details

REFRESHING SCALLOP CEVICHE | METRO

In a large glass bowl, combine lime juice, oil, mint, shallots and jalapeño, salt and pepper. Add scallops, stirring to coat evenly. Cover and refrigerate for 2 to 4 hours. Stir in cucumber and watermelon just before serving. Spoon into 4 glasses; garnish each with a grilled shrimp.
From metro.ca

See details

SCALLOP CEVICHE RECIPE | FOOD

2021-11-12 Let sit for at least 30 minutes. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry. Add the lime juice, chile, cucumber, cilantro, tomatoes and black pepper. Toss well. Adjust seasoning if needed. Let sit for about 15 minutes before serving to let all the flavors blend.
From food.amerikanki.com

See details

RECIPE DETAIL PAGE | LCBO

Pat dry with paper towel. Depending on their size, slice each scallop (with a very sharp knife) into 4 or 5 rounds. Place in a non-reactive bowl with lime juice, olive oil, onion, chili, salt and pepper. Mix thoroughly. Cover and refrigerate 2 hours, stirring once at the halfway point. 2 Slice cucumber into ¼-inch-thick (5-mm) rounds.
From lcbo.com

See details

SCALLOP CEVICHE IN CUCUMBER CUPS | FOOD, SCALLOP CEVICHE, …

Mar 8, 2020 - Hors D'oeuvres. OUR FOOD on February 27, 2020. 57 photos by Timothy S. Hopkins Catering
From pinterest.ca

See details

SCALLOP CEVICHE WITH CORN + CUCUMBER | RECIPE | SCALLOP CEVICHE ...

Apr 2, 2017 - This scallop ceviche with corn and cucumber is a light and refreshing recipe perfect for summer entertaining! Serve it with tortilla chips and cocktails! Serve it …
From pinterest.ca

See details

SCALLOP CEVICHE RECIPE – CHAWTIME

2020-12-19 There are countless variations on ahogadito ceviche, or scallop ceviche. This basic preparation is Peruvian style. The marinade is called leche de tigre, or tiger's milk, and it's composed of fish stock, lime juice, aromatics, and chiles. When you marinade the scallops in the leche de tigre, the cit
From chawtime.com

See details

SCALLOP SEVICHE IN CUCUMBER CUPS RECIPE - COOKEATSHARE

Combine the scallops, tomatoes, herbs, peppers, extra virgin olive oil, and warm sauce. Add in sufficient lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hrs, stirring occasionally.
From cookeatshare.com

See details

SHRIMP AND SCALLOP CEVICHE (NO ONIONS) RECIPE - FOOD NEWS

Pour over scallops and shrimp. Add onion and bell pepper. Mix occasionally until ceviche is lukewarm or cool, 20 to 30 minutes. Add rice; mix and season to taste with salt and hot sauce. 1/2 teaspoon freshly ground black pepper. 1. Place scallops and …
From foodnewsnews.com

See details

SCALLOP SEVICHE IN CUCUMBER CUPS RECIPE - COOKING INDEX

Recipe Instructions. Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally. Trim the cucumber slices with a round, fluted cutter to remove the ...
From cookingindex.com

See details

COST SCALLOP SEVICHE IN CUCUMBER CUPS RECIPE - COOKEATSHARE

Scallop Seviche In Cucumber Cups - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown Â Â cut into brunoise. Â Â Freshly-grnd black pepper to taste. Â Â (30 slices total) Â Â Lowfat sour cream as needed. Ingredients Per Recipe Qty Common Price Price per Recipe; 6 ounce sea scallops cut into …
From cookeatshare.com

See details

SCALLOP SEVICHE | CANADIAN LIVING

2005-11-21 Scallop Seviche Nov 21, 2005. By: The Canadian Living Test Kitchen. Share ... 1/2 cup diced seeded cucumber 2 tablespoons ... Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons. Nutritional facts <b>Per serving:</b> about Sodium 191 mg; Protein 5 g; Calories 44.0; Total fat 2 g; Cholesterol 9 mg; …
From canadianliving.com

See details

SHRIMP AND SCALLOP CEVICHE SALAD RECIPE - FOOD NEWS

Shrimp and Scallop Ceviche Recipe. Instructions In a small bowl, combine green onions, fresh lime juice, olive oil, 1/16 tsp. salt and 1/8 tsp. pepper. Marinate for 5 minutes to mellow the flavors of the onions. In a large bowl, combine avocado, tomato, jalapeno peppers (seeds removed) and cooked shrimp (peeled, deveined, chopped).
From foodnewsnews.com

See details

SPICY SCALLOP TARTARE IN CUCUMBER CUPS RECIPE

Spicy Scallop Tartare In Cucumber Cups Recipe with 170 calories. Includes bay scallops, sesame oil, Sriracha, lemon zest, lemon juice, low sodium soy sauce, mayonnaise, ginger, scallions, black sesame seeds, english cucumber, black sesame seeds.
From recipegraze.com

See details

SPICY SHRIMP AND SCALLOP SEVICHE RECIPE - FOOD NEWS

For a glamorous touch, serve the ceviche in martini glasses. Note: this recipe requires advance preparation. Scallop and Shrimp Ceviche Ingredients. 1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces; 1/3 pound sea scallops, thinly sliced crosswise; 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces
From foodnewsnews.cc

See details

SCALLOP SEVICHE IN CUCUMBER CUPS – RECIPES NETWORK

2019-07-05 Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally. Step 2. Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a ...
From recipenet.org

See details