Scallop Ceviche with Candied Citrus

Name: Scallop Ceviche with Candied Citrus
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 454 grams bay scallops, sliced into 1/4-inch-thick rounds, or sea scallops, quartered and thinly sliced; 2 ribs celery, peeled and diced; 59 milliliters chopped fresh cilantro; 8 limes; 2 Tbsps extra-virgin olive oil; 3 mediums oranges; 4 servings Freshly ground pepper; 118 milliliters diced red onion; 2 Roma tomatoes, seeded and diced; 118 milliliters chopped scallions; 4 servings Sea salt; 237 milliliters sugar; 1 yellow tomato, seeded and diced

Scallop Ceviche with Candied Citrus might be just the South American recipe you are searching for. This main course has 434 calories, 16g of protein, and 8g of fat per serving. This gluten free, dairy free, and pescatarian recipe serves 4. A mixture of olive oil, scallions, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Spread the scallops in a single layer in a glass baking dish.

Ingredients you will need

Scallops

Spread

Equipment you will use

Glass Baking Pan

Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl.

Ingredients you will need

Orange

Fruit

Juice

Lime

Equipment you will use

Knife

Bowl

Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.

Ingredients you will need

Water

Olive Oil

Green Onions

Scallops

Tomato

Celery

Pepper

Onion

Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside.

Ingredients you will need

Orange

Water

Lime

Equipment you will use

Sauce Pan

Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.

Ingredients you will need

Syrup

Equipment you will use

Slotted Spoon

Drain the excess marinade from the ceviche.

Ingredients you will need

Marinade

Add the cilantro and candied citrus peels, season with salt and toss.

Ingredients you will need

Cilantro

Salt

Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup.

Ingredients you will need

Orange

Syrup

Lime

Equipment you will use

Bowl

Serve on endive leaves or with toasted bread, if desired.

Ingredients you will need

Endive

Bread

Winning Recipe: Read about the Chairman's Citrus Challenge

Photograph by Kate Sears

Equipment

Ingredients

Servings:

454grams

bay scallops, sliced into 1/4-inch-thick rounds, or sea scallops, quartered and thinly sliced 2ribs

celery, peeled and diced 59milliliters

chopped fresh cilantro 8

limes 2Tbsps

extra-virgin olive oil 3mediums

oranges 4servings

Freshly ground pepper 118milliliters

diced red onion 2

Roma tomatoes, seeded and diced 118milliliters

chopped scallions 4servings

Sea salt 237milliliters

sugar 1

yellow tomato, seeded and diced

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.