I made this ceviche one day on vacation before heading out to the beach. It needs 3-5 hours to marinate, so it was ready for my afternoon snack when I got off the beach. Perfect!
Bay Scallop Ceviche
- 1/2 pound bay scallops (or sea scallops if you have those)
- 1/2 red pepper, diced small
- 1/2 red onion, diced small
- 2-3 limes
- 2 tablespoons chopped cilantro
- 1 avocado, diced
- Tortilla Chips
Combine scallops, red pepper, and red onion in a bowl. Add the juice of both limes, and give it all a good stir. Season with salt and pepper. Let marinate in fridge for 3-5 hours. (Marinating it any longer can cause the scallops to “over-marinate” and break down the protein too much and cause it to get rubbery). Add cilantro and avocado and taste to see if any more salt and pepper is needed. Serve with tortilla chips.
Fresh vegetables, summertime, yada, yada, yada, it’s all I talk about, I know. And I know I just did gazpacho, but seriously how can I possibly get sick of it this time of year? But I think that everyone is on the same page as me with this!
Gazpacho with Cilantro and Avocado Cream
Gazpacho with Avocado Cream
- 8 tomatillos, halved
- 5 medium sized tomatoes, rough chopped, set in a colander to drain for about 20 minutes
- 2 green peppers, rough chopped
- 3 jalapenos (remove seeds and ribs if you prefer less spice), chopped
- 1 small red onion, rough chopped
- 2 cloves garlic, smashed
- 2 cucumbers, peeled, seeds scraped out, rough chopped
- 1/2 cup cilantro, stems picked out
- juice of 1 lime
- 2 tablespoon red wine vinegar
- 1/4 cup olive oil
- Avocado Cream, recipe below
In a large bowl, combine tomatillos, tomatoes, green peppers, jalapenos, onion, garlic, and cucumber. Mix all up so evenly distributed. Add half of veggie mixture to food processor. Process until somewhat smooth and frothy. Add 1/2 of the cilantro, 1/2 of lime juice, 1/2 of vinegar, and half of olive oil. Season. Transfer to serving bowl, and put all remaining ingredients (except Avocado Cream) into processor and process until smooth-ish and frothy. Combine with other gazpacho. Chill at least 20 minutes. Serve in bowls with a big dollop of avocado cream and a few sprigs of cilantro.
- 1 avocado, removed from skin, pit removed
- 2 heaping tablespoons sour cream
- juice of 1 lime
- 2 tablespoons cilantro
- 1 tablespoon olive oil
Mix avocado, sour cream, lime juice, and cilantro in food processor. Slowly pour in olive oil. Season with just a bit of salt and pepper.
Posted in Appetizers, Main Course, Soup
Tagged avocado, cilantro, cooking, food, gazpacho, jalapenos, recipes, tomatillos, tomatoes