Snappy Scallop Ceviche

Snappy Scallop Ceviche
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

1
Watch how to make this recipe.
2
Preheat oven to 350 degrees F.
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OvenOven
3
Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender.
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Sweet PotatoSweet Potato
WaterWater
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Sauce PanSauce Pan
4
Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.
5
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.
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Bay ScallopsBay Scallops
Lime JuiceLime Juice
WrapWrap
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BowlBowl
6
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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CoconutCoconut
ToastToast
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Baking SheetBaking Sheet
7
Drain the scallops and transfer to a clean bowl.
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ScallopsScallops
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8
Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Coconut MilkCoconut Milk
Jalapeno PepperJalapeno Pepper
CilantroCilantro
CoconutCoconut
OreganoOregano
RaisinsRaisins
OnionOnion
9
Mix well and refrigerate for at least 30 minutes and up to 3 hours.
10
Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
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Fresh CilantroFresh Cilantro
CoconutCoconut
1
Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes.
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Vegetable OilVegetable Oil
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2
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.
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PopcornPopcorn
ScallopsScallops
PopPop
CornCorn
SaltSalt
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
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SieveSieve
PotPot

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.
Lapis Luna Chardonnay
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score27
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