Best Bay Scallop Shrimp And Ahi Tuna Ceviche In Tortilla Cups Recipes

Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
3/4 cup freshly squeezed lime juice, divided (5 limes)
Kosher salt and freshly ground black pepper
1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
1/2 cup halved and thinly sliced shallots (2 shallots)
3 tablespoons diagonally sliced scallions, white and green parts
1/2 Hass avocado, 3/4-inch diced
1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
1/4 cup roughly chopped fresh parsley
1 1/2 tablespoons minced jalapeno pepper
1 1/2 teaspoons minced garlic (2 cloves)
Good olive oil
1/4 teaspoon Sriracha
Bibb lettuce leaves, for serving

Steps:

In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

Shrimp and Scallop Ceviche image

Provided by Food Network

Categories appetizer

Time 2h

Yield 6 appetizer portions

Number Of Ingredients 13

1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

Steps:

Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

Shrimp and Scallop Ceviche image

Number Of Ingredients 14

1/4 teaspoon crumbled saffron
1 (8-oz) bottle clam juice
2 tablespoons diced red onion
2 tablespoons diced, seeded yellow tomato
2 tablespoons chopped scallions
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh cilantro
3/4 to 1 teaspoon ají amarillo*
6 tablespoons fresh orange juice
1/4 cup fresh lime juice
2 bowls of ice water
1 pound shelled and deveined shrimp
1/2 pound bay scallops (or quartered sea scallops)
a red and a green jalapeño chile, thinly sliced crosswise for garnish

Steps:

Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
*A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.