Scallop ceviche
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 211, total fat 8 G., saturated fats 1 G., proteins 17 G., carbohydrates 20 G., fiber 2 G., cholesterol 30 mg, sodium 706 mg, sugar 9 G.
Calories 211, total fat 8 G., saturated fats 1 G., proteins 17 G., carbohydrates 20 G., fiber 2 G., cholesterol 30 mg, sodium 706 mg, sugar 9 G.
Ceviche is an appetizer of raw seafood marinated in citrus juice. Marinate scallops with orange, lemon, and lime and serve them on the shell with finely chopped vegetables. It looks very elegant, and the taste will be appreciated by all seafood lovers.
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:
Marinade
- 4 tablespoons tomato juice
- 4 tablespoons freshly squeezed orange juice
- 4 tablespoons freshly squeezed lemon juice
- 4 tbsp freshly squeezed lime juice
- A quarter bunch of cilantro
- 1 red onion
- 4 tbsp. ketchup
- 1 jalapeño, seeded and finely chopped
- A little hot sauce
Garnish
- 1 ripe plum tomato, peeled, seeded and diced
- 20 stems of saltwort, blanch in boiling water and transfer to ice water
- 2 tbsp. l. olive oil
- 1 teaspoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper
Sea scallops
- 20 live fresh sea scallops
We recommend
Recipes with similar ingredients: scallops, Orange juice, lime juice, tomato juice
Cooking the dish according to the recipe:
- In a non-reactive bowl, combine the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
- In a medium bowl, combine tomatoes, salicornia, olive oil and lemon juice, season with salt and pepper and refrigerate.
- Strain the marinade through a fine sieve and discard any solids. Keep the liquid well chilled.
- Add the scallops to the liquid and let them marinate for at least 1 hour, until they become slightly opaque. Return the scallops to their shells and garnish with cilantro leaves. Serve the ceviche well chilled.
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