Lime and orange juices cook the raw scallops without any heat in this easy ceviche. Great as an appetizer or salad for a warm day. Begin this recipe a day in advance to give the scallops time to marinate.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 pound sea or bay scallops
- Juice of 2 limes
- Juice of 1 orange
- Grated rind of 1 lemon, 1 lime, and 1/2 orange
- Salt and freshly cracked pepper to taste
- 2 Tablespoons orange liqueur
- 4 to 6 lime slices
Preparation:
This recipe should be made one day prior to serving.
Slice the raw scallops thinly.
Mix lime juice, orange juice, citrus rinds, and orange liqueur. Add the scallops. Let sit covered to marinate in the refrigerator overnight. (The acid in the citrus juice will cook the scallops.)
To serve, arrange your favorite green lettuce on cold plates and top with a mound of the scallops. Garnish with a slice of lime.
Yield: 4 to 6 servings
Recipe Source: Executive Chef Kirk Avondoglio, Perona Farms, Andover, New Jersey
Reprinted with permission.
Slice the raw scallops thinly.
Mix lime juice, orange juice, citrus rinds, and orange liqueur. Add the scallops. Let sit covered to marinate in the refrigerator overnight. (The acid in the citrus juice will cook the scallops.)
To serve, arrange your favorite green lettuce on cold plates and top with a mound of the scallops. Garnish with a slice of lime.
Yield: 4 to 6 servings
Recipe Source: Executive Chef Kirk Avondoglio, Perona Farms, Andover, New Jersey
Reprinted with permission.
