Best Scallop Ceviche With Grapefruit Avocado Recipes

Scallops & Shrimps Ceviche With Avocado Sauce image

Provided by Aris I.

Categories Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

Steps:

Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

Nutrition Facts : Calories 317, Fat 21.7, SaturatedFat 3.1, Cholesterol 44.6, Sodium 386.1, Carbohydrate 22.1, Fiber 5.5, Sugar 5.4, Protein 13.4

Scallop Ceviche image

Provided by Matthew Grunwald

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

12 sea scallops, tough muscle removed, medium-diced
4 avocados, medium-diced
4 breakfast radishes, thinly sliced
2 shallots, sliced
1 mango, small-diced
1 to 2 serrano peppers, thinly sliced
4 limes, juiced, plus the zest of 1 lime
1 grapefruit, juiced
1 lemon, zested and juiced
1 tablespoon agave nectar
Kosher salt and freshly cracked black pepper

Steps:

In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.