Scallop Ceviche With Avocado Recipes

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.

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO

Steps:

• In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
• Drain the liquid from the shrimp and scallops.
• In a small bowl, whisk together olive oil, orange juice, and salt.
• In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.

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.

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.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

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 SEVICHE - CEVICHE WITH AVOCADO DRESSING

Steps:

• PREPARE THE SCALLOP SEVICHE:.
• In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chili.
• Add the sliced sea scallops in a single layer and turn them to coat.
• Cover the dish and refrigerate until the scallops turn white, about 1 hour.
• Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
• MAKE THE AVOCADO DRESSING:.
• In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chili and garlic.
• Fold in the lime juice and olive oil and season with salt and pepper.
• Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates.
• Spoon the avocado dressing on the ceviche and pour a little of the marinade all around.
• Serve immediately.
• **Though beer is the obvious choice with ceviche, the sweet scallops and sharp citrus flavors will find echoes in a crisp lime-scented Australian Riesling from the Clare Valley. Look for the 1998 Pikes or the 1998 Petaluma. Search for easy-to-find bright, citrusy Riesling.

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Steps:

• Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
• Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
• Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.