Scallop Cerviche

Diving into the culinary world, Scallop Cerviche stands out as a delicious, refreshing dish that captures the essence of the sea. Perfect for a light lunch or as a palate-cleansing appetizer, Scallop Cerviche promises both a burst of flavor and health benefits. Eager to try it out? We, at AH7, have you covered with the most engaging and easy-to-follow Scallop Cerviche recipe.

Ingredients:

• Scallops: 1 pound (450 grams)
• Fresh lime juice: ½ cup (120 milliliters)
• Fresh lemon juice: ¼ cup (60 milliliters)
• Red onion: 1 medium, finely chopped
• Cilantro: ½ cup (15 grams), chopped
• Jalapeño: 1, seeded and finely chopped
• Tomatoes: 2 medium, diced
• Cucumber: 1, peeled and diced
• Salt: 1 teaspoon (5 grams)
• Pepper: ½ teaspoon (2.5 grams)
• Avocado: 1, diced

Preparation and Cooking Time: 30 minutes
Serves: 4

Nutritional Facts Per Serving:

• Calories: 150 kcal
• Protein: 21 grams
• Fat: 5 grams
• Carbohydrates: 8 grams
• Fiber: 3 grams
• Sugars: 2 grams
• Sodium: 400 mg

How to Prepare Scallop Cerviche:

1. Clean the scallops by removing the side muscle, rinse under cold water, and pat dry with paper towels.
2. Slice the scallops into ¼ inch thick discs.
3. In a mixing bowl, combine the scallops with lime and lemon juice.
4. Let the mixture sit for about 20 minutes. This process “cooks” the scallops in the acid of the citrus juice.
5. After the 20 minutes, you’ll notice the scallops turning opaque. This means your Scallop Cerviche is on the right track.
6. Drain the scallops to remove excess citrus juice, ensuring they don’t become too acidic.
7. To the drained scallops, add chopped red onion, cilantro, jalapeño, tomatoes, cucumber, salt, and pepper.
8. Gently mix all the ingredients.
9. Cover and refrigerate the mixture for an additional 10 minutes to let flavors meld.
10. Before serving, fold in diced avocado.

Tips for the Perfect Scallop Cerviche:

1. Always use fresh scallops for Scallop Cerviche. The fresher, the better.
2. While the citrus juice “cooks” the scallops, ensure they are not over-marinated. It might make the scallops too tough.
3. Customize heat levels by adjusting the amount of jalapeño.
4. If you prefer a sweeter twist, you can add a touch of orange juice.

Serving Suggestions:

• Serve Scallop Cerviche on a bed of greens like arugula or spinach for added freshness.
• Complement your Scallop Cerviche with crispy tortilla chips, adding a delightful crunch to the dish.
• Plate the Scallop Cerviche in individual glass bowls for an elegant presentation.
• Garnish with an extra sprinkle of cilantro or a lime wedge on the side.

Dive into the healthy, tantalizing world of Scallop Cerviche, and let your taste buds embark on an unforgettable journey. Whether you’re a seasoned chef or a kitchen newbie, this Scallop Cerviche recipe promises a delightful culinary adventure. So, roll up those sleeves and immerse yourself in the art of creating the perfect Scallop Cerviche. Bon appétit!

SCALLOP CERVICHE

Diving into the culinary world, Scallop Cerviche stands out as a delicious, refreshing dish that captures the essence of the sea. Perfect for a light lunch or as a palate-cleansing appetizer, Scallop Cerviche promises both a burst of flavor and health benefits. Eager to try it out? We, at AH7, have you covered with the most engaging and easy-to-follow Scallop Cerviche recipe.

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

SCALLOP CERVICHE

Amount per Serving

Calories

150

% Daily Value*

Fat

 

5

g

8

%

Sodium

 

400

mg

17

%

Carbohydrates

 

8

g

3

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

21

g

42

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Scallops: 1 pound 450 grams
• Fresh lime juice: ½ cup 120 milliliters
• Fresh lemon juice: ¼ cup 60 milliliters
• Red onion: 1 medium finely chopped
• Cilantro: ½ cup 15 grams, chopped
• Jalapeño: 1 seeded and finely chopped
• Tomatoes: 2 medium diced
• Cucumber: 1 peeled and diced
• Salt: 1 teaspoon 5 grams
• Pepper: ½ teaspoon 2.5 grams
• Avocado: 1 diced

Instructions

• Clean the scallops by removing the side muscle, rinse under cold water, and pat dry with paper towels.
• Slice the scallops into ¼ inch thick discs.
• In a mixing bowl, combine the scallops with lime and lemon juice.
• Let the mixture sit for about 20 minutes. This process “cooks” the scallops in the acid of the citrus juice.
• After the 20 minutes, you’ll notice the scallops turning opaque. This means your Scallop Cerviche is on the right track.
• Drain the scallops to remove excess citrus juice, ensuring they don’t become too acidic.
• To the drained scallops, add chopped red onion, cilantro, jalapeño, tomatoes, cucumber, salt, and pepper.
• Gently mix all the ingredients.
• Cover and refrigerate the mixture for an additional 10 minutes to let flavors meld.
• Before serving, fold in diced avocado.

Notes

Always use fresh scallops for Scallop Cerviche. The fresher, the better.
While the citrus juice “cooks” the scallops, ensure they are not over-marinated. It might make the scallops too tough.
Customize heat levels by adjusting the amount of jalapeño.
If you prefer a sweeter twist, you can add a touch of orange juice.