Best 8 Southwest Style Scallop Ceviche Salad Recipes

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**Indulge in a Culinary Adventure with Southwest-Style Scallop Ceviche Salad and Other Delectable Recipes**

Embark on a tantalizing culinary journey with the Southwest-style Scallop Ceviche Salad, a vibrant and flavorful dish that combines the refreshing tang of ceviche with the bold flavors of the Southwest. Fresh scallops are marinated in a zesty blend of lime juice, cilantro, jalapeño, and a hint of cumin, creating a delightful interplay of flavors and textures. Served atop a bed of mixed greens, this salad is a symphony of colors and tastes that will awaken your senses.

In addition to this ceviche salad, the article presents a diverse collection of recipes that cater to various dietary preferences and culinary desires. For those seeking a hearty and comforting meal, the Tuscan Sausage and Kale Soup offers a savory blend of sausage, kale, and beans in a flavorful broth. If you're in the mood for a light and refreshing treat, the Summer Berry Galette is a delightful choice, featuring a flaky crust filled with a medley of fresh berries and a hint of lemon zest.

For those with a sweet tooth, the Chocolate Avocado Mousse is a decadent and guilt-free indulgence, combining the richness of chocolate with the creamy texture of avocado. And if you're looking for a satisfying breakfast or brunch option, the Sweet Potato Hash with Poached Eggs is a wholesome and flavorful dish that will kick-start your day.

With its comprehensive selection of recipes, this article caters to a wide range of tastes and dietary needs. Whether you're seeking a refreshing salad, a hearty soup, a sweet treat, or a savory breakfast option, you're sure to find a recipe that tantalizes your taste buds and leaves you craving more.

Let's cook with our recipes!

SCALLOP CEVICHE



Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Steps:

  • Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

SCALLOP-AND-HALIBUT CEVICHE SALAD



Scallop-and-Halibut Ceviche Salad image

This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It's simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it's the perfect recipe for when you don't want to turn on the stove.

Provided by Jonathan Reynolds

Categories     appetizer, side dish

Time 1h30m

Yield serves 8

Number Of Ingredients 11

1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered
1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes
Sea salt to taste
2 cups lime juice (from about 16 limes)
4 to 6 Serrano or jalapeño peppers, halved, seeded and finely chopped
2 medium shallots, finely chopped
1/3 cup chopped cilantro leaves, plus more for sprinkling
1/2 cup extra-virgin olive oil
8 leaves Boston or butter lettuce
2 grapefruits (one ruby, one white), peeled and segmented
2 avocados, peeled and thinly sliced

Steps:

  • Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
  • Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
  • Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
  • Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 824 milligrams, Sugar 7 grams, TransFat 0 grams

SCALLOP CEVICHE



Scallop Ceviche image

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

1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes

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.

SOUTHWEST-STYLE SCALLOP CEVICHE SALAD



Southwest-Style Scallop Ceviche Salad image

This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
4 ears cooked fresh corn, kernels cut from cob
1/2 teaspoon chili powder
3 tablespoons extra-virgin olive oil
Sea salt
2 pounds ripe heirloom tomatoes, thinly sliced
3 medium garlic cloves, minced or pressed
1 ripe avocado, sliced
1 lime, cut in wedges
1 1/2 pounds bay scallops, tendons removed
1/4 cup freshly squeezed lime juice
2 tablespoons minced fresh cilantro leaves
1 large jalapeno pepper, seeded and diced
1/2 small red onion, minced
Sea salt
Ground black pepper

Steps:

  • At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
  • On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
  • Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
  • Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

BAY SCALLOP CEVICHE



Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

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.

SOUTHWESTERN SCALLOPS



Southwestern Scallops image

"My saucy sea scallops are popular at dinner parties-plus, they're in my repertoire of easy weekday meals. The seasoning gives the sweet shellfish a pleasant kick." -Maggie Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
12 sea scallops (1 to 1-1/2 pounds)
2 tablespoons butter, divided
1/2 cup white wine or chicken broth

Steps:

  • In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm., Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 386mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

SCALLOP CEVICHE



Scallop Ceviche image

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

½ pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
½ small red onion
2 scallions, sliced
½ lemon, juiced
½ lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste
½ teaspoon olive oil
sea salt to taste

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

CEVICHE-STYLE SCALLOPS



Ceviche-Style Scallops image

When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it's important to look for scallops that are labeled "dry" or "dry-packed." (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.

Provided by Mark Bittman

Categories     easy, quick, seafood, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 6

6 large scallops
Thinly sliced red onion
Thinly sliced fresh Serrano or Thai chiles
Salt and pepper
Fresh lime juice
Cilantro leaves

Steps:

  • Slice the scallops into thin rounds and arrange them in an even layer on a plate. Scatter some onion and chiles on top. Sprinkle with salt and pepper.
  • Squeeze a generous amount of lime juice on top. Serve right away, or wait for up to 30 minutes. (The scallops will gently "cook" in the lime juice.) Garnish with cilantro leaves.

Tips:

  • Choose fresh, high-quality ingredients. The quality of your ingredients will make a big difference in the final dish, so be sure to use fresh, high-quality scallops, shrimp, and vegetables.
  • Use a sharp knife to cut the scallops and shrimp into even pieces. This will help them cook evenly.
  • Do not overcook the scallops and shrimp. They should be cooked just until they are opaque, or they will become tough and rubbery.
  • Use a light hand when adding the lime juice. You want the ceviche to be flavorful, but not too sour.
  • Let the ceviche marinate for at least 30 minutes before serving. This will allow the flavors to develop and meld together.
  • Serve the ceviche chilled. This is a refreshing dish that is perfect for a summer party or potluck.

Conclusion:

Southwest-style scallop ceviche salad is a light, refreshing, and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. Serve the ceviche chilled with tortilla chips, crackers, or vegetables.

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