Shows
In the Kitchen
Bay Scallop Ceviche
- Level: Easy
- Total: 1 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
3/4 cup freshly squeezed lime juice, divided (5 limes)
Kosher salt and freshly ground black pepper
1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
1/2 cup halved and thinly sliced shallots (2 shallots)
3 tablespoons diagonally sliced scallions, white and green parts
1/2 Hass avocado, 3/4-inch diced
1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
1/4 cup roughly chopped fresh parsley
1 1/2 tablespoons minced jalapeno pepper
1 1/2 teaspoons minced garlic (2 cloves)
Good olive oil
1/4 teaspoon Sriracha
Bibb lettuce leaves, for serving
Directions
- In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
- In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
- When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Amanda Freitag
Seared Scallops
13m
Easy
CLASS
PREMIUM
Jordan Andino
Scallop Risotto
14m
Easy
CLASS
PREMIUM
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
PREMIUM
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ben Robinson
Ceviche
34m
Easy
CLASS
Erik Ramirez
Striped Bass Ceviche
13m
Intermediate
CLASS
