How To make Avocado And Scallop Ceviche
1/2 c Fresh lime juice
3 tb Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt Freshly ground black pepper 3/4 lb Sea or bay scallops
- finely chopped 1 lg Ripe avocado; peeled
2 tb Fresh chives, chopped
-or scallions, chopped 40 sm White mushrooms
1/4 c Vegetable oil
2 tb Fresh lemon juice
1 md Garlic clove
- peeled and crushed Salt and pepper to taste Additional chives, optional - (or scallions), - for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.
How To make Avocado And Scallop Ceviche's Videos
Flipagram - Scallop Ceviche Recipe
Scallop ceviche
Made with Flipagram
See more at
Scallop and Apple Tartare with Creamy Avocado Dressing | Fish the Dish
Get the recipe!
---
SUBSCRIBE to Gusto:
LIKE us on Facebook:
FOLLOW us on Instagram:
We’re making scallop ceviche with chef Arianna Stefanilo
Arianna Stefanilo is the executive chef at The Maker’s Galley in Portland.
Ceviche – Bruno Albouze
Ceviche is a chilled fish stew “cooked” in lime juice or other citrus. A dish from South America and eventually spread into Mexico and Central America. Leche de tigre, literally “tiger's milk,” is the citrus-based, spicy marinade used to cure the fish in classic Peruvian ceviche. Here is my take with a French twist.
To get the full recipe go to
Online culinary courses:
Instagram@
Facebook@
Pinterest@
Twitter@
Vintage-2008- Scallop Ceviche w Papaya n Avocado - RV KITCHEN
RV KITCHEN
DESCRIPTION
What you'll see in this video is a Spanish version of a scallop Ceviche, which is then garnished with papaya, cucumber and avocado. Ceviche is made a number of different ways in different parts of the world, most of which include pieces of fish and not all include scallops. Some of the common denominators among most of the different versions is lime and/or lemon juice, garlic, cilantro, onion and some kind of peppers.
This is a great summer appetizer, snack or main dish.
Highlights
Yield: Makes approximately 4 cups
Hands on Preparation Time: 15 to 25 minutes
Total Preparation Duration: 24 to 36 hours
Ingredients
2-3 cups small raw bay scallops or cut up raw sea scallops
3/4 cup fresh squeezed lime juice
1 bunch fresh chopped cilantro
2-3 tablespoons fresh minced garlic
2-3 tablespoons each of minced onion, red and green bell peppers
1/4 cup extra virgin olive oil
1 to 2 teaspoons minced hot green or red fresh chilies - Optional
salt, fresh ground pepper & sugar to taste
1 whole California avocado - cut in half, pit removed and each half carefully removed with a large spoon - then sliced or diced - Optional garnish
1 whole small cucumber - peeled and fine julienne or cut into peeled half moons - Optional
1 whole ripe pink papaya - peeled, seeded, and cut in half - sliced or diced - Optional garnish
A couple of leaves of Boston lettuce hearts - Optional
1/3 cup fresh squeezed lemon juice - Optional
1-3 cups shredded Romaine or Iceberg lettuces
Method
Mix all ingredients together in a container and season it with some salt. Place the ceviche covered and sealed in the fridge for a few hours or overnight to cook the scallops. After 2-3 hours, check the scallops to see if the process of osmosis has caused complete maceration of the raw scallops or fish. If so, plan on serving it within a few hours.
Final Assembly
This ceviche may be served on a piece of bread as a tapas. It may also may be served on an individual serving plate or on a party or family style platter with the garnish options integrated into the ceviche or used around it as a seafood salad presentation.
Additionally, you may want to serve the ceviche individually in an avocado or papaya half with garnishes around it.
Storage Specifications
You may store the ceviche covered in the fridge for up to two days without hesitation and possibly as long as four days. The problem in storing the ceviche after it is apparently cooked, (a few hours or overnight) is that the scallops get tough, the veggies lose their color and texture, and the intensity of the fresh flavors are diminished.
Chef's Notes
The base ingredients for this ceviche, minus the scallops, can be used to prepare other versions of this preparation. You may put fish, shrimp, squid etc... into this marinade instead of, or in addition to, the scallops.
RV Kitchen Facebook @
Avocado Scallop Ceviche How To | A Cook Named Matt
Thank you to everyone that came to the pop up dinner at Pike Place Market. If you could not make it, here is a dish we cooked there for you to recreate for yourself.
Byrons Socials:
Instagram.com/byrontalbott
My Instagram:
ingredients:
-3 chile guajillos
-2 cups hot water
-2 cups maseca
-1 pint pinto beans cooked
-1/2 yellow onion
-canola oil as needed
-butter as needed
-Lime juice to cover (about one cup)
-1/4 lbs baby scallops
-1 chile poblano
-cilantro
-1 avocado diced
-salt to taste
-Aleppo (optional)
Music: Dubflex (find him on soundcloud)
Camera: Canon Rebel SL1