Best Scallop And Plum Ceviche Recipes

SCALLOP-AND-PLUM CEVICHE

Scallop-and-Plum Ceviche image

Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the "cooking" for you. It doesn't get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.

Provided by Mark Bittman

Categories easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 plums, pitted and cut into 1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
Salt
Pinch cayenne pepper

Steps:

In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 14 grams, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams

SCALLOP-AND-PLUM CEVICHE

SCALLOP-AND-PLUM CEVICHE image

Categories Salad Fish Appetizer Vegetarian Fall Spring Summer Winter Chill Raw

Yield 4 people

Number Of Ingredients 7

Ingredients

1 lb fresh sea scallops, cut into 1/4"-1/2" dice
2 plums, pitted and cut into 1/4"-1/2" dice
1-2 tsp chopped fresh tarragon, or more to taste
1/4 C freshly squeezed lime juice
1/2 tsp grated lime zest
salt
pinch cayenne pepper

Steps:

1. In a bowl, toss together scallops, plums, tarragon, ,lime juice and zest. Season with salt and cayenne to taste. Let stand at room temperature for 15 minutes 2. Taste and adjust seasoning 3. Serve