Scallop Seviche Ceviche With Avocado Dressing Recipes

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:

• 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:

• 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:

• 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.

Steps:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

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.