Scallop Ceviche With Grapefruit And Avacado Recipes

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SCALLOP CEVICHE WITH GRAPEFRUIT AND AVACADO



SCALLOP CEVICHE WITH GRAPEFRUIT AND AVACADO image

Categories     Shellfish

Yield 6 Servings

Number Of Ingredients 13

2 pounds bay scallops
2 grapefruits, peeled and cut into segments (reserve juice)
1 lime, juiced
2 spring red onions, thinly sliced
1 medium jicama, peeled and cut into small dice
1 avocado, diced
1/4 cup cilantro leaves, chopped
1 serrano chile, stem and seeds removed, minced
Pinch of Mexican oregano
2 tablespoons extra virgin olive oil
1 teaspoon white balsamic vinegar
Salt and pepper to taste
Tortilla chips

Steps:

  • 1. In a medium non-reactive bowl set over ice, combine scallops with juice from grapefruit and lime. Set aside and let "cook" for about 5 minutes. Once scallops are "cooked," remove from juice and transfer to another bowl. Do not allow scallops to sit in the acid too long, or they will be become tough. 2. In another bowl, combine grapefruit segments, red onion, jicama, avocado, cilantro, chile and oregano. Fold in the scallops and dress with olive oil, vinegar and salt and pepper, to taste. Serve chilled with tortilla chips on the side.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH



Bay Scallop and Grapefruit Ceviche with Avocado and Radish image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon gray salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
1 pound fresh bay scallops
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
2 English breakfast radishes, sliced thinly on mandoline

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 CEVICHE WITH GRAPEFRUIT & AVOCADO



SCALLOP CEVICHE WITH GRAPEFRUIT & AVOCADO image

Categories     Shellfish     Appetizer     No-Cook     Healthy

Yield 4 people

Number Of Ingredients 11

1 pound bay scallops
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice
1 small red onion, finely diced
2 jalapeno chiles, seeded and minced
1/4 cup olive oil
3 tablespoons minced fresh cilantro (or mint)
1 teaspoon grated peeled fresh ginger
1 teaspoon salt (or more to taste)
2 small grapefruits, peeled and sectioned
2 avocados, pitted, peeled & diced

Steps:

  • Put the scallops in a non-reactive container, cover with the lime & grapefruit juice and marinate in the refrigerator for 3 to 4 hours. Add the onion, jalapenos, oil, cilantro, ginger and 1 teaspoon salt - marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately. Variation - You can also make this with 1/2-inch chunks of a firm of a firm white fish (snapper, cod or halibut) and/or shrimp. Personally, I like to mix at least two different seafoods together.

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