Snappy Scallop Ceviche

Name: Snappy Scallop Ceviche
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 680 grams bay scallops; 6 servings Freshly ground black pepper; 59 milliliters freshly chopped cilantro leaves, plus leaves, for garnish; 118 milliliters coconut milk; 454 grams chulpe corn; 2 jalapenos, seeds removed and thinly sliced in rounds; 532 milliliters fresh lime juice (11 to 12 limes); 1 Tbsp chopped fresh oregano leaves; 59 milliliters raisins; 1 smalls red onion, halved and thinly sliced; 6 servings Salt; 4 sweet potatoes; 79 milliliters sweetened shredded coconut; 6 servings Sweetened shredded coconut, for garnish; 177 milliliters canola or vegetable oil

Snappy Scallop Ceviche is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 646 calories, 19g of protein, and 40g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have bay scallops, salt, lime juice, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. This recipe is typical of South American cuisine.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender.

Ingredients you will need

Sweet Potato

Water

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Sauce Pan

Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.

Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Ingredients you will need

Bay Scallops

Lime Juice

Wrap

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Plastic Wrap

Bowl

Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.

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Coconut

Toast

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Baking Sheet

Drain the scallops and transfer to a clean bowl.

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Scallops

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Bowl

Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste.

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Salt And Pepper

Coconut Milk

Jalapeno Pepper

Cilantro

Coconut

Oregano

Raisins

Onion

Mix well and refrigerate for at least 30 minutes and up to 3 hours.

Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.

Ingredients you will need

Fresh Cilantro

Coconut

Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes.

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Vegetable Oil

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Pot

Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.

Ingredients you will need

Popcorn

Scallops

Pop

Corn

Salt

Cooking Oil

Dry Seasoning Rub

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Paper Towels

Sieve

Pot

Equipment

Ingredients

Servings:

680grams

bay scallops 6servings

Freshly ground black pepper 59milliliters

freshly chopped cilantro leaves, plus leaves, for garnish 118milliliters

coconut milk 454grams

chulpe corn 2

jalapenos, seeds removed and thinly sliced in rounds 532milliliters

fresh lime juice (11 to 12 limes)1Tbsp

chopped fresh oregano leaves 59milliliters

raisins 1smalls

red onion, halved and thinly sliced 6servings

Salt 4

sweet potatoes 79milliliters

sweetened shredded coconut 6servings

Sweetened shredded coconut, for garnish 177milliliters

canola or vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. 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. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.