Best 3 Bay Scallop Ceviche Recipes

**Zesty Bay Scallop Ceviche: A Symphony of Fresh Flavors**

Prepare to embark on a culinary journey to the vibrant coastal regions of Peru with our tantalizing Bay Scallop Ceviche recipe. This refreshing seafood dish is a symphony of fresh flavors, where succulent bay scallops are marinated in a vibrant blend of zesty lime juice, aromatic red onion, and a touch of heat from serrano peppers. The result is a light and tangy ceviche that celebrates the natural sweetness of the scallops while tantalizing your taste buds with a burst of citrusy brightness.

In addition to our classic Bay Scallop Ceviche recipe, we offer a tantalizing array of ceviche variations that cater to diverse palates and preferences. Indulge in the tropical flavors of our Mango Ceviche, where sweet mango chunks harmonize perfectly with tender shrimp. Experience the delightful crunch of jicama in our Jicama Ceviche, a refreshing and healthy take on the traditional dish. For a touch of smokiness, try our Chipotle Ceviche, where chipotle peppers add a hint of heat and intrigue.

Whether you're hosting a lively fiesta or seeking a light and flavorful meal, our Bay Scallop Ceviche and its delightful variations are sure to impress. Dive into the vibrant flavors of Peru with these exquisite ceviche recipes, promising an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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 have a sweet, briny flavor and a firm texture. Avoid scallops that are slimy or have an off odor.
Clean the scallops thoroughly. Before you cook the scallops, be sure to clean them thoroughly. Remove the adductor muscle (the small, round muscle that holds the shell closed) and any grit or sand from the scallops.
Cook the scallops briefly. Scallops are a delicate seafood, so it's important to cook them briefly. Overcooking will make them tough and rubbery.
Use a variety of ingredients. Ceviche is a versatile dish that can be made with a variety of ingredients. Feel free to experiment with different fruits, vegetables, and herbs to create your own unique ceviche recipe.
Serve the ceviche immediately. Ceviche is best served immediately after it's made. The longer it sits, the more the fish will "cook" in the acidic marinade.

Conclusion:

Ceviche is a delicious and refreshing dish that's perfect for a summer party or a light lunch. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new seafood recipe, give ceviche a try!