Citrus-Infused Scallop Ceviche
This refreshing Citrus-Infused Scallop Ceviche makes a stunning appetizer that captures the vibrant flavors of coastal Mexico. Perfect for summer gatherings or any occasion requiring a culinary showstopper, this dish highlights the natural sweetness of bay scallops marinated in a bright citrus bath. The combination of fresh lemon and lime juices not only ‘cooks’ the scallops but also enhances their delicate flavor. Colorful additions like slivered red onion, crispy yellow bell peppers, and pimento-stuffed olives bring a delightful crunch and pop of color, while a hint of fresh cilantro and a splash of hot pepper sauce add just the right amount of zest. Serve it chilled and watch your guests rave about this light, zesty dish, which pairs perfectly with tortilla chips or crisp lettuce leaves.
8
Servings
60
Calories
11
Ingredients
Ingredients
bay scallops
2 lbs (halved if large)
fresh lemon juice
3/4 cup (freshly squeezed)
fresh lime juice
3/4 cup (freshly squeezed)
red onion
1/2 cup (slivered)
yellow bell pepper
1/2 cup (slivered)
pimento-stuffed olives
1 cup (halved or sliced if large)
olive oil
2 tablespoons (extra virgin)
fresh cilantro
1 tablespoon (chopped)
lime peel
3 slices (about 2x1/4-inch)
salt
1 teaspoon (to taste)
hot red pepper sauce
3 dashes (or to taste)
Instructions
1
In an 8-inch square baking dish, combine the bay scallops, fresh lemon juice, and fresh lime juice. Ensure the scallops are fully immersed in the citrus juices, as this is essential for the ceviche process.
2
Add the slivered red onion, yellow bell pepper, halved olives, olive oil, chopped cilantro, lime peel, salt, and hot red pepper sauce to the scallop mixture. Stir gently to combine all ingredients.
3
Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or overnight for optimal flavor infusion. During this time, the citrus juices will 'cook' the scallops, transforming their texture and flavor.
4
Just before serving, carefully remove the lime peel and transfer the ceviche to a chilled serving dish. Be sure to incorporate the marinade to ensure every bite is flavorful.
5
Serve the ceviche chilled, accompanied by tortilla chips or your choice of fresh vegetables for dipping.
Nutrition Information
2.25g
Fat
4.5g
Carbs
5.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Scallop Ceviche?
It is a refreshing coastal Mexico-style appetizer featuring bay scallops marinated in a bright citrus bath of lemon and lime juices.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the primary citrus juices used?
The recipe calls for 3/4 cup of fresh lemon juice and 3/4 cup of fresh lime juice.
How many calories are in one serving of this ceviche?
Each serving contains approximately 60 calories.
Do I need to cook the scallops on the stove?
No, the acidity from the lemon and lime juices 'cooks' the scallops by transforming their texture and flavor during the marinating process.
What type of scallops are recommended?
The recipe specifies using 2 lbs of bay scallops, which should be halved if they are large.
How long does the ceviche need to marinate?
It should be refrigerated for a minimum of 8 hours, or overnight for optimal flavor infusion.
What vegetables are included in the mixture?
The recipe includes slivered red onion and slivered yellow bell pepper.
Are there olives in this recipe?
Yes, it includes 1 cup of pimento-stuffed olives, halved or sliced if large.
What kind of oil is used?
The recipe uses 2 tablespoons of extra virgin olive oil.
Is there cilantro in this dish?
Yes, 1 tablespoon of chopped fresh cilantro is added for zest and flavor.
What is the purpose of the lime peel slices?
Three slices of lime peel are added during marination to infuse extra citrus aroma and flavor.
Should the lime peel be eaten?
No, you should carefully remove the lime peel just before serving.
Is this recipe spicy?
It has a hint of zest from 3 dashes of hot red pepper sauce, which can be adjusted to taste.
How should the dish be prepared for refrigeration?
Combine ingredients in an 8-inch square baking dish and cover tightly with plastic wrap.
What is the protein content per serving?
There are 5.25g of protein per serving.
How many carbohydrates are in a serving?
There are 4.5g of carbohydrates per serving.
What is the fat content?
Each serving contains 2.25g of fat.
What are the recommended sides for serving?
It is best served chilled with tortilla chips or crisp lettuce leaves.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Can I use bottled juice instead of fresh?
The recipe specifically calls for freshly squeezed lemon and lime juice for the best flavor and acidity.
What size baking dish is required?
An 8-inch square baking dish is recommended.
How should the red onion be prepared?
The red onion should be slivered.
Is there salt in the recipe?
Yes, it calls for 1 teaspoon of salt, or to taste.
How should the yellow bell pepper be prepared?
The yellow bell pepper should be slivered.
What color bell pepper is used?
The recipe uses a yellow bell pepper for color and crunch.
Does the marinade get served with the scallops?
Yes, you should incorporate the marinade when transferring to a serving dish to ensure every bite is flavorful.
Is this a good summer recipe?
Yes, it is described as a refreshing and light dish perfect for summer gatherings.
What type of cuisine is this inspired by?
It is inspired by Mexican cuisine, specifically the flavors of coastal Mexico.
Should the scallops be fully submerged in juice?
Yes, ensuring the scallops are fully immersed in the citrus juices is essential for the ceviche process.