Scallop and Cara Cara Orange Ceviche

"A refreshingly tasty dish with a little bit of spice, this recipe makes for a great cold appetizer for a warm day. "
 
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photo by Rick M. photo by Rick M.
photo by Rick M.
photo by Rick M. photo by Rick M.
Ready In:
20mins
Ingredients:
7
Serves:
8
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ingredients

  • 12 large sea scallops, in their shells cleaned and shucked, shells reserved
  • 2 medium cara cara oranges, chilled
  • 12 small shallot, cut into very thin slices
  • 1 serrano pepper, halved lengthwise and cut into very thin slices
  • 14 cup fresh lime juice, chilled
  • 12 teaspoon kosher salt
  • torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)
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directions

  • Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
  • Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
  • slice scallops crosswise into 1/4” pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.

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RECIPE SUBMITTED BY

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.
 
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