Don’t be afraid of cooking ceviche at home. Start with quality fish and fresh lime marinade and end with a light, healthy summer meal.
SCALLOP CEVICHE
side: avocado caesar salad
PREP: 30 minutes
COOK: 3 hours marinating time
YIELD: 4 servings
MAKE AHEAD
- Scallop ceviche can be made up to 2 days ahead
- Juice 4 limes (about ½ cup)
- Cut vegetables: red onion, tomato
INGREDIENTS
For scallop ceviche
1 ¼ pound sea scallops
¼ red onion, minced
4 limes, juiced (about ½ cup)
¾ cup orange juice
⅛ teaspoon salt
1 tomato, diced
½ to 1 jalapeno, seeds and veins removed, minced (optional)
4 butter lettuce leaves, whole, chilled
For avocado caesar salad
1 avocado, pitted, peeled & mashed
⅓ cup olive oil
¼ cup shredded white cheddar cheese
2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
1 garlic clove, pressed or minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 head romaine lettuce, torn into bite-sized pieces
DIRECTIONS
For scallop cevichen
- Bring a large pot of salted water to a boil.
- Slice scallops in half to create 1/3 inch circles.
- Add scallops to the pot of boiling water and blanch 1 minute.
- Remove scallops and rinse under cold water to stop cooking process. The scallops will not be all the way cooked; they will cook the rest of the way in the lime marinade.
- In a glass bowl, mix the onions, lime juice, orange juice, and salt.
- Toss scallops with the lime juice marinade. Cover and refrigerate for 3 hours.
- Remove scallops from marinade with a slotted spoon and place in an airtight container. DO NOT over marinate. You must drain scallops before you store them or proceed with recipe.
- Toss scallops with tomato and as much jalapeno as desired. Chill. Will keep refrigerated up to 2 days.
- Serve a large scoop of ceviche on a chilled lettuce leaf.
For avocado caesar salad
- Combine all salad ingredients except lettuce; whisk until smooth.
- Toss in romaine, combine gently, and serve chilled.
