Ceviche With Scallion And Sesame Recipes

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.

CEVICHE

Ceviche image

This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.

Provided by Star Pooley

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 8h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
½ green bell pepper, minced
½ cup chopped fresh parsley
freshly ground black pepper
1 ½ tablespoons olive oil
⅛ cup chopped fresh cilantro

Steps:

Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.4 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 0.9 g, Sodium 212.9 mg, Sugar 5.1 g

CEVICHE

Ceviche image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Six to eight servings

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
7 tablespoons lime juice
1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
4 or more canned serrano chilies, drained and chopped
1/2 cup finely chopped red onions
1 tablespoon olive oil
2 teaspoons finely chopped fresh coriander
1/2 teaspoon crumbled dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup avocado cut into small cubes
1/4 cup finely diced heart of celery
1/4 cup tomato ketchup
Grated rind of one lime

Steps:

Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
Add the remaining ingredients and chill until ready to serve

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 3 grams

CEVICHE WITH SCALLION AND SESAME

Ceviche with Scallion and Sesame image

Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 8

Ingredients

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
1/2 teaspoon fish sauce
3/4 teaspoon toasted sesame oil
1 serrano chile or other hot chile, thinly sliced
1 scallion, cut into 1 1/2-inch lengths, then thinly sliced lengthwise
3/4 teaspoon black sesame seeds

Steps:

Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.

Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 1 g, Protein 30 g, SaturatedFat 1 g

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