Conch Ceviche Scallop Crudo Hybrid Recipes

SPICY SCALLOP CEVICHE

Spicy Scallop Ceviche image

This Spicy Scallop Ceviche recipe is almost too simple to make. Easy and impressive, the scallops cook themselves in citrus juices!

Provided by Asian Caucasian

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

¾ pounds fresh sea scallops
2 lemons freshly squeezed
Zest from one orange and freshly squeezed
1 lime freshly squeezed
1 ruby red grapefruit, freshly squeezed
1 large garlic clove, crushed
1 jalapeño, seeded and thinly sliced
4 radishes, thinly sliced
2 tablespoons red onion, diced or thinly sliced
2 tablespoons red bell pepper, seeded and small diced
1 tablespoon fresh cilantro, chopped (more for garnish)
Pinch of salt & pepper, to taste

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.

Nutrition Facts : Calories 123 calories, Sugar 1.7 g, Sodium 410.6 mg, Fat 0.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 19.3 g, Fiber 3.5 g, Protein 11.7 g, Cholesterol 20.4 mg

CONCH CEVICHE

Conch Ceviche image

Provided by Food Network

Categories appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly
1 celery rib, minced
1 tablespoon minced fresh ginger
2 tablespoons minced red onion
1 aji amarillo, minced
Salt and freshly ground black pepper
1 celery rib, juiced or chopped, pureed, and passed through a fine sieve
1/4 cup freshly squeezed lime juice
2 tablespoons chopped cilantro
1 ear corn, poached in salted water and sliced into 1/4-inch rounds

Steps:

In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.

CONCH CEVICHE SCALLOP CRUDO HYBRID

Conch Ceviche Scallop Crudo Hybrid image

This recipe is neither a crudo nor a ceviche; it is an interpretation and hybrid of the two. This is one of those recipes that came together after the proper peppers never came for a classic ceviche. I took the base knowledge of how to make a proper leche de tigre and interpreted that in this dish.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups ice water
4 cloves garlic
3 shallots
3 limes, juiced
1 lemon, juiced
1 orange, juiced
1 habanero, seeded
1/2 papaya, juiced
Kosher salt and freshly ground black pepper
1/2 pound scallops
1 pound conch, cleaned and sliced thinly
2 pimento peppers, thinly sliced
Olive oil, for drizzling

Steps:

Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.

SCALLOP CRUDO

Scallop Crudo image

Provided by Jean Georges Vongerichten

Categories Citrus Shellfish Appetizer Marinate Quick & Easy Backyard BBQ New Year's Eve Seafood Scallop Summer Healthy Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

Steps:

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

CEVICHE-STYLE SCALLOPS

Ceviche-Style Scallops image

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

Ingredients

6 large scallops
Thinly sliced red onion
Thinly sliced fresh Serrano or Thai chiles
Salt and pepper
Fresh lime juice
Cilantro leaves

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.

SCALLOP CEVICHE

Scallop Ceviche image

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

Ingredients

½ pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
½ small red onion
2 scallions, sliced
½ lemon, juiced
½ lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste
½ teaspoon olive oil
sea salt to taste

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 MARINATED SCALLOPS

Ceviche Marinated Scallops image

Provided by Mark Bittman

Categories Fish Appetizer Cocktail Party Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice
1/2 cup minced bell pepper
1 teaspoon minced lime zest
1/4 cup fresh lime juice
Salt to taste
Cayenne to taste
Chopped fresh cilantro leaves for garnish

Steps:

1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
2. Taste, adjust the seasoning, and serve, garnished with the cilantro.

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