Best Lime And Chipotle Scallop Seviche Ceviche Recipes

BAY SCALLOP CEVICHE

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.

SPICY SCALLOP CEVICHE

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.

SCALLOP SEVICHE IN CUCUMBER CUPS

Steps:

• Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
• Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

SCALLOP CEVICHE RECIPE

Steps:

• Gather the ingredients.
• In a large, non-reactive bowl , whisk together the fish stock, onion, garlic, celery, and ginger. Keep in the refrigerator for at least two hours to allow flavors to mingle before using.
• Gather the ingredients.
• Add the potatoes, water, and 2 teaspoons of salt to a medium pot. Bring to a boil over high heat. Lower heat to medium and cook until the sweet potato is tender, about 5 minutes.
• Drain and cool to room temperature.
• Add the onion, cucumber, cilantro, and lime juice to the Leche de Tigre and stir to combine. Add the scallops and gently fold into the marinade so all of the pieces are coated. Cover and refrigerate to marinate, about 5 minutes.
• After marinating, divide into two serving bowls or plates. Place half of the sweet potato pieces on top of each serving of ceviche. Finish by drizzling each with olive oil and a generous sprinkling of salt. Serve with lime wedges.

SCALLOP CEVICHE WITH MELON, CHILI, AND MINT

Steps:

• Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
• Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
• In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
• To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

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.

SEA SCALLOP CEVICHE

Steps:

• Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
• About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.

JAVI'S REALLY REAL MEXICAN CEVICHE

Steps:

• In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

CEVICHE-STYLE SCALLOPS

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

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.

SCALLOP CEVICHE

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

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.