Scallop Ceviche De Gallo Recipes

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.

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.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place poblano and serrano chile peppers cut-side down on the lined baking sheet.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Finely chop the flesh.
• Bring a large pot of water to a boil. Add scallops; cook for 1 minute. Drain and transfer to a glass or ceramic bowl.
• Pour lime juice over the scallops. Stir in roasted peppers, tomatoes, onion, cilantro, salt, and black pepper. Cover with plastic wrap and refrigerate ceviche until flavors combine and scallops are opaque, about 2 hours.
• Spoon equal amounts of ceviche into 6 martini or margarita glasses to serve.

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.

Steps:

• Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
• Cover and refrigerate until the fish becomes opaque, about 1 hour.
• Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
• Serve immediately, cold, on a bed of shredded iceberg lettuce.
• NOTE: Ask for sushi-grade fish at your market.
• Weight Watchers 5 points.

Steps:

• Combine all vegetables in a bowl.
• Squeeze juice from lime into bowl with vegetables, stir.
• Add salt to taste.
• If adding shrimp, add to bowl once shrimp is thawed(if frozen)and chopped.
• Note: For larger shrimp I usually cut them into thirds, for smaller shrimp I usually cut them in half.