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Tag: ceviche

Scallops “In The Raw”….Try Ceviche This Season!

by on Jun.27, 2014, under Chassahowitzka and Homosassa, Ozello to Crystal River, Port St. Joe, Mexico Beach and St. Joseph Bay, Recipes and Food, St. Marks, Aucilla and Econfina, Steinhatchee

Scallop Ceviche is easy to make--and very tasty!Scallop Ceviche* is easy to make–and very tasty!

A sophisticated approach to eating freshly shucked scallops is to ‘cook’ them in a marinade and serve them as a salad.  Scallops prepared as a ceviche have been pickled, in a sense, and are delicious.

Scallop Ceviche

2 individual limits of shucked scallops (about 2 pounds or 2 pints), drained

For the marinade:

1-1/2 cup fresh lime juice

1 cup fresh lemon juice

1 cup chopped fresh cilantro leaves

4 small Serrano peppers, seeded and very finely chopped

3 cloves garlic, finely chopped

1 small red onion, coarsely chopped

1 tablespoon sea salt

freshly ground black pepper, to taste

fresh cilantro leaves,  for garnish

Mix all the ingredients for the marinade in a zipper-style bag.  You can refrigerate this marinade for a day of so, if necessary.  Two hours before serving, add the scallops and mix.  Drain away the excess juices and assemble the ceviche over salad greens or an avocado half.  Touch everything off with a garnish with cilantro leaves.  Dinner is served.

A meal of fresh bay scallops, no matter how they’re prepared, is perfect way to end the perfect day on the water with the family.

*Eating uncooked seafood has its risks.  Always consult a medical professional regarding your personal situation before eating uncooked seafood.

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