SCALLOP CEVICHE
Provided by Matthew Grunwald
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.
SCALLOPS CEVICHE
Provided by Robert Farrar Capon
Categories appetizer
Time 2h10m
Yield 12 servings
Number Of Ingredients 6
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
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.
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
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 AND SNAPPER CEVICHE
Make and share this Scallop and Snapper Ceviche recipe from Food.com.
Provided by Wendy H.
Categories Mexican
Time 1h10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 12
Steps:
- Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
- Cover and refrigerate until the fish becomes opaque, about 1 hour.
- Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
- Serve immediately, cold, on a bed of shredded iceberg lettuce.
- NOTE: Ask for sushi-grade fish at your market.
- Weight Watchers 5 points.
Nutrition Facts : Calories 507.1, Fat 18.1, SaturatedFat 2.8, Cholesterol 90.9, Sodium 294, Carbohydrate 38.4, Fiber 10.6, Sugar 11.1, Protein 53.9
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
SEA SCALLOP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP CEVICHE
An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.
Provided by JackieOhNo
Categories Mexican
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in 8-inch square baking dish.
- Cover with plastic wrap and refrigerate at least 8 hours.
- Just before serving, remove zest and transfer to serving dish.
- Serve chilled.
Nutrition Facts : Calories 125.5, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 740.6, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 14.1
SCALLOP CEVICHE WITH CORN CHIPS
Steps:
- In a medium bowl, combine 1/3 cup lime juice, orange juice, vinegar, cilantro, jalapeno, and red onion. Add the scallops, and stir to combine. Cover with plastic wrap, and refrigerate until scallops no longer look raw in center, 2 to 3 hours.
- Peel the avocado, cut into chunks, and place in a medium bowl. Add the remaining 2 tablespoons lime juice. Mash with a fork to desired consistency. Season with salt and pepper; set aside.
- Just before serving, drain ceviche, discarding liquid. Place in a clean bowl. Hold blood orange over the ceviche. Cut between the membranes into sections, allowing juice to fall into bowl, reserving sections. Squeeze juice from membrane into bowl, then discard membrane. Cut the orange sections into 1/2-inch pieces, and add to scallop mixture. Stir to combine.
- To serve, place about 1 teaspoon of avocado mixture onto each corn chip; top with a small spoonful of the ceviche. Serve immediately.
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