Bay scallop ceviche
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 110, total fat 3 G., saturated fats 0 G., proteins 8 G., carbohydrates 14 G., fiber 1 G., cholesterol 14 mg, sodium 364 mg, sugar 3 G.
Calories 110, total fat 3 G., saturated fats 0 G., proteins 8 G., carbohydrates 14 G., fiber 1 G., cholesterol 14 mg, sodium 364 mg, sugar 3 G.
Unlike sea scallops, bay scallops have a more tender, delicate flesh and are perfect for making ceviche, a Peruvian appetizer in which the seafood is not cooked. Instead, fresh scallops are marinated for several hours in freshly squeezed lime juice and then tossed with a salad of tomatoes, olives, herbs, and onions. It's important to let the ceviche rest properly. It's best to prepare it the day before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g bay scallops, cut into 1 cm pieces.
- 1.5 cups freshly squeezed lime juice (from about 12 limes) + more as needed
- 1/3 cup pitted green olives, quartered
- 1 large tomato, finely chopped (remove core)
- 1 white onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 2 tablespoons freshly squeezed orange juice
- 1 tbsp finely chopped fresh parsley
- 1 teaspoon of sugar
- 1 teaspoon hot sauce
- Tortilla chips, for serving
We recommend
Recipes with similar ingredients: scallops, jalapeno pepper, olive, tomatoes, hot sauce, lime juice, Orange juice
Cooking the dish according to the recipe:
- In a large bowl, toss the scallops with the lime juice, making sure they are submerged (add more lime juice to cover if needed). Cover with plastic wrap and refrigerate for 6-8 hours.
- In a separate large bowl, combine the olives, tomatoes, onion, jalapeño, orange juice, 2 tablespoons parsley, sugar, hot sauce, and 2 tablespoons salt. Refrigerate for 30 minutes.
- Drain the scallops, reserving 1/4 cup of lime juice. Add the scallops and lime juice to the olive mixture. Stir and season with pepper to taste.
- Cover and refrigerate for at least 1 hour or overnight.
- Sprinkle the ceviche with the remaining 1 teaspoon of parsley. Serve with tortilla chips.
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