Taylor Bay Scallop Ceviche Recipe

Name: Taylor Bay Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons tomato juice; 4 tablespoons fresh orange juice; 4 tablespoons fresh lemon juice; 4 tablespoons fresh lime juice; 1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration; 1 red onion, peeled and sliced; 4 tablespoons ketchup; 1 jalapeno chile, seeded and chopped; Dash hot red pepper sauce; Salt and fresh ground black pepper; 1 vine ripe tomato, peeled, seeded, and uniformly small diced; 20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water; 2 tablespoons extra-virgin olive oil; 1 teaspoon fresh lemon juice; Sea salt and fresh ground pepper; 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

Servings: persons

4 tablespoons tomato juice
4 tablespoons fresh orange juice
4 tablespoons fresh lemon juice
4 tablespoons fresh lime juice
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
1 red onion, peeled and sliced
4 tablespoons ketchup
1 jalapeno chile, seeded and chopped
Dash hot red pepper sauce
Salt and fresh ground black pepper
1 vine ripe tomato, peeled, seeded, and uniformly small diced
20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sea salt and fresh ground pepper
20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

1
In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
2
In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
3
Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled.
4
Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque.
5
Arrange scallops back into their shells and top with garnish and cilantro leaves.
6
Serve well chilled.
7
*Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons tomato juice, 4 tablespoons fresh orange juice, 4 tablespoons fresh lemon juice, 4 tablespoons fresh lime juice, and more.

Yes, Taylor Bay Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taylor Bay Scallop Ceviche

How did you like this recipe?

Frequently Asked Questions