Scallop Ceviche With Avocado Recipes

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO

Steps:

• In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
• Drain the liquid from the shrimp and scallops.
• In a small bowl, whisk together olive oil, orange juice, and salt.
• In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.

SCALLOP CEVICHE WITH AVOCADO

Steps:

• 1. Place scallops and shrimp in simmering salted water; cook 1 minute or until just opaque. Drain completely.
• 2. Arrange scallops and shrimp in a single layer in a large shallow glass or ceramic dish.
• 3. In a medium bowl combine lime juice, oil, onion, tomato, radishes, and salt and pepper to taste. Mix well. Spoon lime juice mixture over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.
• 4. Spoon scallops and shrimp into individual glass dishes. Serve with avocado slices and cilantro sprigs.

SCALLOP CEVICHE

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

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.

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Steps:

• Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
• Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
• Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

Steps:

• In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
• Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
• Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
• 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
• Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
• To serve, divide the ceviche between 6 chilled martini glasses.

FOOLPROOF SCALLOP CEVICHE WITH TOMATOES AND AVOCADO

Steps:

• Remove the small, connective muscle on the side of each scallop if it is still attached. You can use fresh or frozen scallops. If they are frozen, no need to thaw them.
• Fill a medium saucepan with water and add lemon slices, crab boil mix, and salt. Bring to a boil, then lower heat to a gentle simmer.
• Add scallops and return to a simmer. Cook until just barely cooked through, this can take anywhere from 1-5 minutes depending on your starting with frozen scallops or not. Remove one from the cooking liquid and press gently they should still be a little translucent and have a bit of give. It's better to undercook them than overcook them. They will cook the rest of the way when they get tossed with the lime juice mixture.
• Drain scallops and spread in a single layer on a large plate. Chill in the refrigerator while you make the ceviche marinade.
• Combine lime juice, tomatoes, avocado, jalapeños, tangerine juice, and cilantro in a large bowl.
• Slice each scallop in half horizontally so you have two thinner rounds. Toss scallops in ceviche mixture and chill for at least 1 hour and up to 3 hours in advance.
• Right before serving, stir mixture again and taste to see if it needs any more salt or lime juice. Serve on tostada shells and garnish with radish slices.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

Steps:

• For the marinade:
• Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
• For assembly:
• In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.

SCALLOP CEVICHE WITH GRAPEFRUIT & AVOCADO

Steps:

• Put the scallops in a non-reactive container, cover with the lime & grapefruit juice and marinate in the refrigerator for 3 to 4 hours. Add the onion, jalapenos, oil, cilantro, ginger and 1 teaspoon salt - marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately. Variation - You can also make this with 1/2-inch chunks of a firm of a firm white fish (snapper, cod or halibut) and/or shrimp. Personally, I like to mix at least two different seafoods together.