SCALLOP CEVICHE RECIPES
SCALLOP CEVICHE RECIPE | ALLRECIPES
Quick and easy scallop ceviche, just dice and mix!
Provided by Sharad
Categories Appetizers and Snacks Seafood Ceviche Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 108.7 calories, CarbohydrateContent 10 g, CholesterolContent 34.2 mg, FatContent 1.3 g, FiberContent 1.2 g, ProteinContent 15 g, SaturatedFatContent 0.1 g, SodiumContent 246.9 mg, SugarContent 4.8 g
SCALLOP CEVICHE RECIPE - OLIVEMAGAZINE
Fresh scallops marinated in lime juice. Originating from South America ceviche is an easy recipe to make at home. Serve as an appetiser or smart supper for two
Provided by OLIVEMAGAZINE.COM
Categories Fish and seafood
Total Time 30 minutes
Number Of Ingredients 12
Steps:
- Mix the marinade ingredients together in a small bowl. Use a sharp knife to slice the scallops finely and add them to the marinade. Cover and leave for 15 minutes to cure. Arrange the scallop slices on two plates. Stir the extra-virgin olive oil into the marinade. Top the scallops with a scatter of tomato, avocado, micro herbs and coriander. Drizzle with a little more marinade. Serve. Add a few drops of tabasco if you like.
Nutrition Facts : Calories 229 calories, FatContent 19 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 6 grams protein, SodiumContent 1000 milligrams of sodium
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SEA SCALLOP CEVICHE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine central american, south american
Calories 153 per serving
Reviews 4
Total Time 1 hours 30 minutes
Cuisine central american, south american
Calories 153 per serving
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SCALLOP CEVICHE RECIPE | EPICURIOUS
When I developed this recipe, there were many arguments among the tasters, otherwise known as my friends, about whether or not it was too spicy. Some people liked the kick and others did not. I like it spicy, but if you want less heat, lay off the chiles: use one chile instead of two. Serve the ceviche with tortilla chips for a play on texture. I recommend using aquacultured bay scallops for this dish as they are grown and harvested sustainably. Bay scallops are in season from October to January. It's also perfectly acceptable to buy frozen scallops and defrost them; the dish will be just as successful.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
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SEA SCALLOP CEVICHE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine central american, south american
Calories 153 per serving
Reviews 4
Total Time 1 hours 30 minutes
Cuisine central american, south american
Calories 153 per serving
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SCALLOP CEVICHE RECIPE | MYRECIPES
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SCALLOP CEVICHE RECIPE | MYRECIPES
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