Scallop Ceviche

Name: Scallop Ceviche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 454 grams bay scallops, quartered; 12 cup (about whole) cherry tomatoes, roughly chopped; 177 milliliters chopped fresh cilantro, plus additional for garnish; 79 milliliters fresh lemon juice; 79 milliliters fresh lime juice; 237 milliliters fresh orange juice; 237 milliliters finely diced red onion (1/2 medium red onion); 8 servings Salt to taste; 1 teaspoons green or red serrano chiles, seeded and minced (about; 3 Tbsps finely shredded unsweetened coconut flakes

You can never have too many South American recipes, so give Scallop Ceviche a try. This gluten free, dairy free, and primal recipe serves 8. One serving contains 76 calories, 8g of protein, and 2g of fat. A mixture of onion, lime juice, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 1

Equipment you will use

Bowl

Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

Ingredients you will need

Cilantro

Just what is a nonreactive bowl anyway? A nonreactive bowl is made from a nonreactive material, such as glaze-free ceramics, glass, stainless steel, or plastic (but we are trying to retire our plastics, right, unless made from recycled plastic). Reactive materials are aluminum and unlined copper, which react to foods with high acid content, like tomatoes. Have you ever wrapped a tomato in aluminum foil and looked it at the next day? The acid burns right through the aluminum, which gives the tomato a metallic taste. (It's best not to try leaving tomatoes in one of your good copper bowls.)

Ingredients you will need

Tomato

Glaze

Equipment you will use

Aluminum Foil

Bowl

Reprinted with permission from Anna Getty's Easy Green Organic by Anna Getty, © April 2010 Chronicle Books

Equipment

Bowl

Aluminum Foil

Ingredients

Servings:

454grams

bay scallops, quartered 12

cup (about whole) cherry tomatoes, roughly chopped 177milliliters

chopped fresh cilantro, plus additional for garnish 79milliliters

fresh lemon juice 79milliliters

fresh lime juice 237milliliters

fresh orange juice 237milliliters

finely diced red onion (1/2 medium red onion)8servings

Salt to taste 1teaspoons

green or red serrano chiles, seeded and minced (about 3Tbsps

finely shredded unsweetened coconut flakes

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.