Sarasota's Scallop Ceviche
Recipe: #6874
October 28, 2012
Categories: Avocado, Orange, Tomato, Garlic, Appetizers, Onions, Peppers, Mexican, Birthday, Cinco de Mayo, Fathers Day, Mothers Day, Romantic Dinner, Marinate, Heart Healthy Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Fresh Tomatoes, Lime, more
"This is such a nice and unique appetizer for a party. Perfect to serve the classic way with tortilla chips or saltine crackers. But, if you are having a sit down 'dinner party,' serve the ceviche in a martini class lined with lettuce leaves, and garnish with a couple of tortilla chips. This can also be made using snapper, sea bass, or cod; but, it is very important to use VERY FRESH fish. I do not recommend frozen scallops or fish for this. It is best to go to a fish market and get the freshest fish you can find."
Original is 6-12 servings
Ingredients
Nutritional
- Serving Size: 1 (227.6 g)
- Calories 267.1
- Total Fat - 13 g
- Saturated Fat - 2.9 g
- Cholesterol - 56.7 mg
- Sodium - 522.5 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.9 g
- Sugars - 4.2 g
- Protein - 9.7 g
- Calcium - 39.6 mg
- Iron - 1.7 mg
- Vitamin C - 44 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Note ... The key to this dish is to dice everything approximately the same size. You don't want too fine of a dice, but you do want a nice size that would be appropriate for dipping and to 'top' crackers. Obviously, if you are serving this more as a salad for a sit down dinner - you could use a bit larger dice.
Step 2
Scallops and Marinade ... Add the lime juice and onions to a large glass bowl (do not use a metal bowl). For the scallops, it will depend on the size as to how you prepare them. I prefer to use sea scallops; which I cut in 3rds. But, if using bay scallops, they would not need to be cut. Also, you could use snapper, sea bass, or cod; again, cutting them in a nice dice. The fish will break down, so don't cut them too small.
Step 3
Add the scallops (or fish) to the bowl and toss well to combine. Make sure the scallops (or fish) are completely covered with lime juice; otherwise, you will not 'marinate or cook' evenly; cover with plastic wrap and refrigerate. The scallops I usually let go 1-2 hours until the scallops are no longer opaque, and look cooked vs. raw; the fish can take a bit longer, up to 4 hours. Cod is a bit more dense compared to snapper, so it can take longer - just check the seafood as it marinates.
Step 4
Salad ... Add the orange juice, peppers, tomato, garlic, olives (if you decide to, they are very good), cilantro, olive oil, a pinch of both salt and pepper (go easy, you can always re-season), to a serving bowl and toss well to combine. Try not to break up the tomatoes too much.
Step 5
Drain the scallops and onions in a colander or strainer and add to the vegetables. Toss once again, and season with salt and pepper if necessary. Cover with plastic wrap and refrigerate 15 minutes as you prepare the avocado - you don't want the salad to set more than 30 minutes before adding the avocado and serving.
Step 6
Finish ... Add the avocado, lightly toss, garnish with extra cilantro if you want, and serve. Serve in a decorative bowl and surround with saltine crackers or tortilla chips. Or, for a more 'elegant' presentation, line a martini glass with baby greens and fill with the ceviche. Garnish with a couple of tortilla chips and ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the scallops, sea bass, cod, or snapper, it is important to get the freshest fish you can find. Try to go to a fish market for the best quality.
- The key to this dish is to dice all of the ingredients approximately the same size. This will help ensure even cooking and make it easier to dip with crackers or chips.
- Instead of scallops, use shrimp. This substitution is great for those who prefer the flavor of shrimp over scallops, and it also adds a bit of texture to the dish.
- Instead of jalapenos, use bell peppers. This substitution is great for those who don't like their ceviche too spicy, and bell peppers provide a milder flavor that still adds a nice crunch.
Fruity Ceviche Substitute the orange juice in the salad with pineapple juice, and add 1/2 cup diced mango and 1/2 cup diced pineapple to the salad. Serve with a light sprinkle of coconut flakes and a wedge of lime.
Tropical Ceviche Substitute the orange juice in the salad with coconut water, and add 1/2 cup diced papaya, 1/2 cup diced banana and 1/2 cup diced pineapple to the salad. Serve with a light sprinkle of chia seeds and a wedge of lime.
: Roasted Corn Salad
: This Roasted Corn Salad is the perfect accompaniment to Sarasota's Scallop Ceviche. The sweetness of the roasted corn pairs well with the tartness of the ceviche, and the crunch of the bell peppers and jalapenos adds a nice texture contrast. Plus, the dish is easy to prepare and is a great way to add a bit of color to the plate!
Grilled Shrimp Skewers: Grilled Shrimp Skewers are a great way to add a bit of protein to the plate. The smoky flavor of the grilled shrimp pairs perfectly with the sweetness of the roasted corn and the tartness of the ceviche. Plus, the shrimp are quick and easy to prepare, making them a great addition to this meal.
FAQ
Q: How long should I marinate the scallops or fish?
A: The scallops should marinate for 1-2 hours until they are no longer opaque, and look cooked. For fish, marinate for up to 4 hours and check the seafood as it marinates.
Q: What is the best way to cook scallops?
A: The best way to cook scallops is to pan-sear them. Heat a pan over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the scallops and season with salt and pepper. Cook for 2-3 minutes on each side until they are golden brown. Serve immediately.
0 Reviews
You'll Also Love
Fun facts:
The city of Sarasota, Florida is well known for its seafood, and their ceviche is a classic dish that has been served in the area for decades. It's a favorite of celebrities like Oprah Winfrey, who has been known to enjoy a bowl of ceviche from Sarasota's seafood restaurants.
Ceviche has been around for centuries and is believed to have originated in Peru. The dish has been around for so long that it's even mentioned in the writings of Spanish conquistador Francisco Pizarro, who wrote about the dish in 1532.