The Weekend Gourmet: Guest Post: Scallop Ceviche from Culinary Adventures with Camilla F

Monday, March 2, 2015

Guest Post: Scallop Ceviche from Culinary Adventures with Camilla

Michael and I are in New Orleans and Biloxi the next two days to learn all about how delicious Gulf Seafood is harvested, processed, and cooked! While I'm gone, one of my talented blogging friends is sharing a fabulous recipe with you today. Keeping with the seafood theme, Camilla from Culinary Adventures with Camilla is sharing a scallop ceviche recipe with you! Light and refreshing, this ceviche is a perfect way to kick off any party or meal. I'd serve this ceviche with warm tortilla chips and crisp white wine!
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Ceviche is probably one of my favorite appetizers. It’s versatile and – best ever! – largely hands-off. Ceviche is a simple dish of seafood "cooked" by the acid in lemons or limes. It's easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. Sometimes he'll say shrimp, sometimes it's fish. The day I made this ceviche, he said scallops. Because you just have to try this refreshing seafood dish, I'm sharing it with the readers of The Weekend Gourmet. Enjoy!


Scallop Ceviche
by Culinary Adventures with Camilla

Ingredients:
  • 1 pound scallops, sliced. (Click here to see the Monterey Bay Aquarium’s Seafood Watch findings on scallops)
  • 1 tsp. freshly ground salt
  • ½ tsp. freshly ground pepper
  • 6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard)
  • 1 cup mini heirloom tomatoes, halved
  • 1 cup chopped cucumber
  • 1 cup fresh herbs, chopped (a mixture of cilantro, parsley, and other green herbs of your choice)
  • 1 tbs. olive oil
  • 2 tbs. salsa
  • Shredded cabbage, for serving
  • Freshly ground salt and pepper to taste, for serving
  • freshly ground pepper for serving
Preparation:
(1) Place the raw scallop pieces in a glass dish and cover them with salt, pepper, and lemon juice. The scallops should be completely covered by juice.

(2) Cover the dish and place it in the refrigerator. Let the scallops marinate or "cook" in the lemon juice for at least 4 hours. Once the scallops are "cooked" in the juices, add the remaining ingredients just before serving.

(3) To serve, place shredded cabbage on your plate. Top with the ceviche. Sprinkle with salt and pepper to taste.


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