Scallop ceviche

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 104, total fat 6 G., saturated fats 1 G., proteins 2 G., carbohydrates 13 G., fiber 3 G., cholesterol 1 mg, sodium 362 mg, sugar 4 G.

This simple ceviche is made with sweet bay scallops, tender avocado, tart citrus, and spicy jalapeño. If you're substituting regular scallops for the bay scallops, be sure to cut them into smaller pieces to ensure they marinate well. Serve the ceviche on lettuce leaves, like edible bowls.

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.

Ingredients for the recipe:

350 g bay scallops (or quartered sea scallops), stems removed
3/4 cup freshly squeezed lime juice, divided in half (5 limes)
1 cup greenhouse cucumbers, cut into 1–2 cm cubes, unpeeled, without seeds
0.5 cup shallots (2 onions), halved and thinly sliced
3 tbsp. green onions, sliced diagonally
Half an avocado, cut into 2cm cubes.
0.5 cup red bell pepper, diced into 1–2 cm cubes.
1/4 cup coarsely chopped fresh parsley
1.5 tablespoons chopped jalapeño pepper
1.5 tsp. crushed garlic (2 cloves)
Good olive oil
1/4 tsp. sriracha sauce
Bibb lettuce leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: scallops, leaf lettuce, sweet pepper, Avocado, Sriracha sauce

Cooking the dish according to the recipe:

In a medium bowl, combine scallops, 1/2 cup lime juice, and 1 teaspoon salt and let sit at room temperature for exactly 1 hour, stirring occasionally.
In a separate bowl, combine the cucumbers, shallots, green onions, avocado, bell pepper, parsley, jalapeño, and garlic. In a small bowl, combine the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Sriracha sauce. Pour over the vegetables and toss to combine.

When ready to serve, remove the scallops from the lime juice with a slotted spoon (drain any excess) and add them to the vegetable mixture. Mix well and spoon onto the lettuce leaves.

Categories:

recipe / Calorie content of prepared meals / Cold dishes / Appetizers / Fish appetizers / Latin American cuisine / Ina Garten / The Barefoot Countess

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