Scallop Ceviche recipe
Winemaker and lifestyle expert Amy LaBelle shares her recipe for a tasty scallop ceviche infused with white wine.
Recipe:
Scallop ceviche
½ pound bay or sea scallops, cut in quarters, muscles removed
¾ cup freshly squeezed lime juice, divided (approximately 5 limes)
¼ cup blood orange juice
¼ cup LaBelle Winery Seyval Blanc white wine
1 cup small diced hothouse cucumber, unpeeled and seeded
¼ cup diced shallots
½ cup diced avocado
½ cup diced red pepper
½ cup diced mango
¼ cup fresh cilantro (optional)
1 ½ tablespoons minced jalapeño pepper
3 tablespoons diagonally sliced scallions, white and green parts
1 tsp The Winemaker’s Kitchen Chili Lime Spice Blend
Good olive oil
Sea salt and freshly ground black pepper
Bibb lettuce leaves, for serving
The Winemaker’s Kitchen White Wine Syrup
When making ceviche, use top quality scallops that are fresh, not frozen. There is no cooking involved; the raw scallops will “cook” in the lime juice in about an hour. Do not leave them for longer because they will get mushy.
1. In a medium bowl, combine the scallops, ½ cup lime juice and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
2. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, mango, jalapeño pepper, Chili Lime Seasoning blend and cilantro. Whisk together the remaining ¼ cup of lime juice, ¼ cup olive oil, Seyval Blanc Wine, 1 tsp salt, ½ tsp pepper. Pour over the veggie and fruit mixture and combine.
3. When ready to serve, remove the scallops from the lime juice with a slotted spoon, discard the liquid and add them to the vegetable mixture. Combine well and spoon into the lettuce leaves for serving, garnish with a drizzle of white wine syrup.
Serves 4 – 6 appetizer portions.
RIS - Scallop Margarita with California Avocado
Scallop Margarita with Tequila Ice
Serves 6
Tequila ice
1 cup sugar
1 cup water
1 ½ cups freshly squeezed lime juice
1 Tablespoon lime zest
½ oz tequila
Ancho chili paste
2 ancho chilis
1 cup orange juice
2 seedless oranges, sectioned
kosher salt
freshly ground black pepper
1 lb + fresh, dry scallops, cut into 1/2 chunks
1 small red onion, julienned
1/2 bunch cilantro, leaves picked and kept covered with a damp cloth
1 jalapeño chili, seeds removed and finely julienned
1 poblano chili, roasted, peeled, seeds removed and julienned
1 avocado, cut into cubes
2 scallions, chopped
1 cup freshly squeezed lime juice
1 cup of the best extra virgin olive oil you have. (I use Tuscan Laudemio)
1 cup sour cream
3 limes, 2 cut into 6 slit rounds, the rest for squeezing
tortilla chips
6 martini or margarita glasses
This scallop ceviche is very easy to make. There are only two small projects to complete the day before:
Tequila Ice: Combine the sugar and water in a small heavy based sauce pan. Bring to a boil. Remove from the heat and add the lime juice, zest and tequila. Stir well and pour into a flat container the proper size to allow for a layer of liquid about ¾ thick. Put into the freezer and allow at least 6 hours for it to be well iced. Pass a fork throughout the ice about every hour to loosen the mixture and help create ice flakes.
Ancho chili puree: Remove the stem and seeds from the ancho chilis, place in a small sauce pan and cover them with orange juice. Heat gently until the chilis are soft. Set aside until cool enough to handle. Puree all in a blender and pass through a sieve. Mix the orange sections with 1 tablespoon of the ancho puree, 2 ounces of the olive oil, salt and pepper. Keep covered in the refrigerator. The extra ancho puree can be frozen in small packets for later use.
Mise en place is the key to the rest of this quick dish. One hour before serving, mix the diced scallops, ½ of the red onion, a few sprigs of cilantro and a few slivers of jalapeño together and cover with 1 cup of the lime juice. Cover and keep in the refrigerator. Toss the scallops every twenty minutes to make sure they are being evenly marinated with the lime juice.
During that hour, prepare all of your ingredients as listed above. Also, prepare your margarita glasses by rubbing the edge of each glass with lime juice and then placing each glass upside down into a plate of kosher salt.
After 45-60 minutes, check your scallops for doneness by tasting a piece and seeing if it is too your liking. Keep them in the lime juice longer if they are underdone or marinate them less the next time if they are overdone. When ready, drain the lime juice from the scallops and pick out the onion, cilantro and jalapeño. Place the scallops into a large bowl and add the poblano chili, jalapeño, red onion, scallion, cilantro, avocado, salt and pepper. Add a good drizzle of the olive oil and the juice of the remaining lime. Mix gently and taste for acid/fat balance and adjust with more oil or lime juice or salt and pepper, if necessary.
To arrange, separate the scallop mixture into six even portions. Place half of each portion in the bottom of each glass, spread a tablespoonful of sour cream over the scallops, followed by some marinated orange sections and then the rest of the portion of scallops. Top with a small scoop of tequila ice and place a lime round on the edge of each glass.
Serve with tortilla chips on the side.
How To Make Easy Scallop Ceviche with Avocado Mousse
Lemony and aromatic, cilantro shines in this elegant and easy to assemble seafood entree.
Enjoy it with your favourite crackers or crostinis!
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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.
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How To Make Charleston Grill's Scallop Ceviche
Chef Michelle Weaver of Charleston Grill shows us how to make simple and delicious Scallop Ceviche.
Charleston Grill:
charlestongrill.com/web/ochg/charleston_grill.jsp
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Scallop and Apple Tartare with Creamy Avocado Dressing | Fish the Dish
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