Best 3 Bay Scallop Ceviche Recipes

Bay scallops are a sweet, briny seafood that is perfect for ceviche. Ceviche is a Peruvian dish made from raw seafood that is marinated in citrus juices and spices. The acid in the citrus juices "cooks" the seafood, resulting in a dish that is both refreshing and flavorful. Bay scallops are a great choice for ceviche because they are small and tender, and they cook quickly. In this article, we will share a recipe for bay scallop ceviche that is sure to impress your friends and family.

Here are our top 3 tried and tested recipes!

BAY SCALLOP CEVICHE

Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

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.

TAYLOR BAY SCALLOP CEVICHE

Taylor Bay Scallop Ceviche image

Provided by Food Network

Categories appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons tomato juice
4 tablespoons fresh orange juice
4 tablespoons fresh lemon juice
4 tablespoons fresh lime juice
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
1 red onion, peeled and sliced
4 tablespoons ketchup
1 jalapeno chile, seeded and chopped
Dash hot red pepper sauce
Salt and fresh ground black pepper
1 vine ripe tomato, peeled, seeded, and uniformly small diced
20 small pieces sea beans, see Cook's Note, blanched in boiling water and refreshed in ice water
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sea salt and fresh ground pepper
20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

Steps:

In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

BAY SCALLOP CEVICHE

Bay Scallop Ceviche image

Provided by Ming Tsai

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound bay scallops
3 fresh kaffir lime leaves
Chopped fresh cilantro to taste
1 shallot, finely minced
Juice of 1 lime
Juice of 1/2 lemon

Steps:

In a bowl, mix all ingredients. Chill for 1 hour, then serve.

Tips:

Use the freshest scallops possible. Fresh scallops should be firm and plump, with a slightly briny smell. Avoid scallops that are slimy or have a strong odor.
Clean the scallops thoroughly. Before you start cooking, remove the tough adductor muscle from the side of each scallop. Then, rinse the scallops under cold water and pat them dry.
Use a sharp knife to slice the scallops thinly. This will help the scallops cook evenly and absorb the marinade more easily.
Use a variety of citrus juices in the marinade. Lime juice, lemon juice, and grapefruit juice are all good options. You can also add a splash of orange juice or pineapple juice for a sweeter flavor.
Add some chopped herbs and spices to the marinade. Cilantro, mint, and jalapeños are all good choices. You can also add a pinch of salt and pepper.
Let the scallops marinate for at least 30 minutes. This will allow the flavors of the marinade to penetrate the scallops.
Serve the ceviche immediately. Ceviche is best enjoyed fresh. It can be served as an appetizer, main course, or side dish.

Conclusion:

Bay scallop ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a ceviche that is both flavorful and healthy.