Bay Scallop Ceviche
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 69
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 241
- Total: 1 hr 25 min (includes marinating time)
- Active: 25 min
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.