Snappy Scallop Ceviche Recipes

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BAY SCALLOP CEVICHE



Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
3/4 cup freshly squeezed lime juice, divided (5 limes)
Kosher salt and freshly ground black pepper
1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
1/2 cup halved and thinly sliced shallots (2 shallots)
3 tablespoons diagonally sliced scallions, white and green parts
1/2 Hass avocado, 3/4-inch diced
1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
1/4 cup roughly chopped fresh parsley
1 1/2 tablespoons minced jalapeno pepper
1 1/2 teaspoons minced garlic (2 cloves)
Good olive oil
1/4 teaspoon Sriracha
Bibb lettuce leaves, for serving

Steps:

  • In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
  • In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
  • When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

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

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 CEVICHE



Bay Scallop Ceviche image

For a simple yet impressive appetizer, marinate scallops in lime juice and then toss with a bright, citrusy mix of olives, tomato, jalapeno, orange juice and parsley. An essential part of Peruvian cuisine, ceviche can be customized with your favorite ingredients and is enjoyed in a variety of ways throughout Latin America.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bay scallops, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
1/3 cup pitted green olives, quartered
1 large vine-ripe tomato, cored and finely chopped
1 white onion, finely chopped
1 small jalapeno pepper, seeded and minced
2 tablespoons fresh orange juice
1 tablespoon finely chopped fresh parsley
1 teaspoon sugar
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
Tortilla chips, for serving

Steps:

  • Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  • Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
  • Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  • Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.

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

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

SCALLOP CEVICHE



Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

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 Food Network

Categories     appetizer

Time 6h15m

Number Of Ingredients 4

1 pint lime juice
2 teaspoons kosher salt
8 cloves commercial garlic, smashed
2 pounds sea scallops, adductor muscle removed, sliced thin across grain

Steps:

  • Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.
  • Drain very well, remove all garlic and return to container.
  • Will keep refrigerated up to 3 days.

TAYLOR BAY SCALLOP CEVICHE



Taylor Bay Scallop Ceviche image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons tomato juice
4 tablespoons fresh orange juice
4 tablespoons fresh lemon juice
4 tablespoons fresh lime juice
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
1 red onion, peeled and sliced
4 tablespoons ketchup
1 jalapeno chile, seeded and chopped
Dash hot red pepper sauce
Salt and fresh ground black pepper
1 vine ripe tomato, peeled, seeded, and uniformly small diced
20 small pieces sea beans, see Cook's Note, blanched in boiling water and refreshed in ice water
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sea salt and fresh ground pepper
20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

Steps:

  • In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
  • In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
  • Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

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