Bay Scallop Seviche
Seviche, also spelled ceviche, is a South American-style dish where raw seafood is marinated in and “cooked” by the acidity of citrus juice. In this recipe bay scallops are used and tastily enhanced with red onion, cherry tomatoes, cilantro and other seasonings. Serve it as a festive appetizer.
Recipe - Quality Foods
Bay Scallop Seviche
Prep Time20 Minutes
Servings5
0Ingredients
3 (113 gram) bags frozen bay scallops, thawed
1/2 tsp finely grated lime zest
1/3 cup fresh lime juice
2 Tbsp extra virgin olive oil
1 Tbsp orange juice
8-10 cherry tomatoes, each quartered
1/4 cup finely chopped red onion
1/2 tsp hot pepper sauce, such as Tabasco sauce, or to taste
2 Tbsp chopped fresh cilantro
• sea salt, to taste
• cilantro sprigs, for garnish (optional)
Directions
- Pat scallops dry with paper towel and set in a bowl. Add the lime zest and lime juice and toss to combine. Cover, refrigerate and marinate 4 hours, turning occasionally, or until the scallops are “cooked” by the acidity of lime juice and turn opaque.
- Drain away most of the liquid from the bowl, leaving about 1 Tbsp of it with the scallops. Add the oil, orange juice, tomato, onion, pepper sauce, cilantro and sea salt to the scallops and toss to combine. Cover and refrigerate seviche and let flavours meld at least one hour. Divide seviche between 6, small, decorative glasses or small bowls, garnish with cilantro sprigs, if using, and serve.
Options: If desired, the seviche could also be served over baby salad greens.
20 minutes
Prep Time
0 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Not Available
Not Available
Not Available
Not Available
Simply - Orange Juice, Pulp Free, 1.54 Litre
Flyer Sale
$4.49 was $5.99$0.29/100ml
Not Available
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea was $2.58 avg/ea$0.66/100g
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$8.29$5.84/100ml
Not Available
Not Available
Not Available
Directions
- Pat scallops dry with paper towel and set in a bowl. Add the lime zest and lime juice and toss to combine. Cover, refrigerate and marinate 4 hours, turning occasionally, or until the scallops are “cooked” by the acidity of lime juice and turn opaque.
- Drain away most of the liquid from the bowl, leaving about 1 Tbsp of it with the scallops. Add the oil, orange juice, tomato, onion, pepper sauce, cilantro and sea salt to the scallops and toss to combine. Cover and refrigerate seviche and let flavours meld at least one hour. Divide seviche between 6, small, decorative glasses or small bowls, garnish with cilantro sprigs, if using, and serve.
Options: If desired, the seviche could also be served over baby salad greens.