Best 5 Lobster And Scallop Ceviche Recipes
Indulge in a culinary journey with our Lobster and Scallop Ceviche, a vibrant and refreshing seafood dish that combines the delicate sweetness of lobster and scallops with a zesty marinade of citrus, herbs, and spices. This Peruvian-inspired ceviche is a symphony of flavors and textures, perfect for a light and healthy meal or as an appetizer to impress your guests.
In addition to the classic Lobster and Scallop Ceviche, this article offers a collection of ceviche recipes that celebrate the diversity of seafood and flavors from around the world. Explore the tangy and spicy flavors of the Peruvian Ceviche Mixto, a medley of fresh fish and seafood marinated in aji amarillo and lime juice. Embark on a culinary adventure with the Mexican Ceviche de Camaron, where succulent shrimp is bathed in a vibrant marinade of tomatoes, cilantro, and avocado. If you prefer a vegetarian option, the Ceviche de Verduras offers a delightful combination of crisp vegetables marinated in a zesty dressing.
These recipes are carefully curated to provide a range of flavors and techniques, allowing you to explore the versatility of ceviche. Whether you're a seafood enthusiast or a vegetarian seeking a refreshing and healthy meal, this article has something for everyone. So, gather your ingredients, sharpen your knives, and prepare to dive into the world of ceviche, where fresh seafood, zesty marinades, and vibrant flavors come together to create a culinary masterpiece.
LOBSTER AND SCALLOP CEVICHE
Steps:
- In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.
LOBSTER AND SCALLOP CEVICHE
If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.
Provided by lazy gourmet
Categories Spanish
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
- Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
- Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
Nutrition Facts : Calories 324, Fat 14.9, SaturatedFat 2.1, Cholesterol 36.6, Sodium 322.4, Carbohydrate 43.8, Fiber 11.1, Sugar 19.2, Protein 17
SCALLOP CEVICHE
Quick and easy scallop ceviche, just dice and mix!
Provided by Sharad
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 10 g, Cholesterol 34.2 mg, Fat 1.3 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 0.1 g, Sodium 246.9 mg, Sugar 4.8 g
SHELLFISH WATERMELON CEVICHE
Categories Salad Fruit Shellfish Appetizer Watermelon Summer Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
- Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
- Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
- Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).
SCALLOP CEVICHE
Provided by Anna Getty
Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
- 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
Tips:
- Use fresh, high-quality seafood: The fresher the seafood, the better the ceviche will taste.
- Choose the right type of fish: Firm-fleshed fish such as halibut, sea bass, or tilapia are good choices for ceviche.
- Cut the fish into small pieces: The smaller the pieces of fish, the faster they will cook in the acid.
- Use a sharp knife: A sharp knife will help you to cut the fish evenly and avoid tearing it.
- Marinate the fish for at least 30 minutes: This will allow the acid to cook the fish and flavor it.
- Add other ingredients to taste: Common additions to ceviche include citrus juice, onion, cilantro, and chili peppers.
- Serve ceviche chilled: Ceviche is best served cold, so chill it for at least 30 minutes before serving.
Conclusion:
Ceviche is a delicious and refreshing seafood dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make ceviche that is sure to impress your friends and family.
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