Scallop Ceviche With Grapefruit Avocado Recipes

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

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 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.

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.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

Bay Scallop and Grapefruit Ceviche with Avocado and Radish image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon gray salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
1 pound fresh bay scallops
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
2 English breakfast radishes, sliced thinly on mandoline

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

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

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