How To Make Bay Scallop Ceviche
Ingredients:
454 grams of frozen bay scallops, defrosted
2 mini cucumbers, small chopped
3 limes, juiced
2 roma tomatoes, small chopped
1/3 red onions, small chopped
1 medium can of tomato juice
1 tbsp of tomato ketchup (optional)
Salt and pepper to taste (I used to 1/2 tsp of salt and a pinch of ground black pepper)
Directions:
1. Defrost the bay scallops, wash and dry with a papertowel
2. Make sure to wash all your vegetables and dry
3. Grab a large bowl and add all the ingredients and mix well. Season to taste.
4. Cover and put in the fridge to marinade for at least 2 hours.
5. Enjoy with your favorite tortilla chips
Note: If you want to add some spice, chop up some jalapeños.
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Recipe of the Week: Bay Scallop Ceviche with Tostones and Spicy, Puffed Vermicelli Rice Noodles
With the temperature on the rise and summer nearing, Chef David shows you how to be a star at your next party with a Bay Scallop Ceviche with Tostones and Spicy, Puffed Vermicelli Rice Noodles. This dish puts a tasty twist on scallops. With this dish, your guests will leave your dinner with a smile on their face and their bellies full.
Scallop Ceviche recipe
Winemaker and lifestyle expert Amy LaBelle shares her recipe for a tasty scallop ceviche infused with white wine.
Recipe:
Scallop ceviche
½ pound bay or sea scallops, cut in quarters, muscles removed
¾ cup freshly squeezed lime juice, divided (approximately 5 limes)
¼ cup blood orange juice
¼ cup LaBelle Winery Seyval Blanc white wine
1 cup small diced hothouse cucumber, unpeeled and seeded
¼ cup diced shallots
½ cup diced avocado
½ cup diced red pepper
½ cup diced mango
¼ cup fresh cilantro (optional)
1 ½ tablespoons minced jalapeño pepper
3 tablespoons diagonally sliced scallions, white and green parts
1 tsp The Winemaker’s Kitchen Chili Lime Spice Blend
Good olive oil
Sea salt and freshly ground black pepper
Bibb lettuce leaves, for serving
The Winemaker’s Kitchen White Wine Syrup
When making ceviche, use top quality scallops that are fresh, not frozen. There is no cooking involved; the raw scallops will “cook” in the lime juice in about an hour. Do not leave them for longer because they will get mushy.
1. In a medium bowl, combine the scallops, ½ cup lime juice and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
2. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, mango, jalapeño pepper, Chili Lime Seasoning blend and cilantro. Whisk together the remaining ¼ cup of lime juice, ¼ cup olive oil, Seyval Blanc Wine, 1 tsp salt, ½ tsp pepper. Pour over the veggie and fruit mixture and combine.
3. When ready to serve, remove the scallops from the lime juice with a slotted spoon, discard the liquid and add them to the vegetable mixture. Combine well and spoon into the lettuce leaves for serving, garnish with a drizzle of white wine syrup.
Serves 4 – 6 appetizer portions.