Watermelon Scallop Ceviche 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:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

Steps:

• Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
• Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
• In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
• To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

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:

• Combine scallops, onion, salt, and lemon and lime juice. Place in refrigerator for two hours.
• Add watermelon, sliced jalapeno peppers and stir gently.
• Garnish with herbs if you like.
• ENJOY!

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flatbread.

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

Steps:

• Combine all ingredients in 8-inch square baking dish.
• Cover with plastic wrap and refrigerate at least 8 hours.
• Just before serving, remove zest and transfer to serving dish.
• Serve chilled.