Avocado Scallop Ceviche

Introduction

History

The concept of ceviche, which involves marinating raw fish or seafood in citrus juices, has its roots in the coastal regions of Central and South America, with each country boasting its own variations. The addition of avocados and scallops to ceviche is a more modern twist, reflecting the fusion of traditional techniques with contemporary flavors. This recipe, in particular, showcases the versatility of ceviche by incorporating the creamy texture of California avocados with the subtle sweetness of sea scallops, creating a dish that is both innovative and deeply rooted in culinary tradition.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results for your Avocado Scallop Ceviche, consider the following tips:

- Use fresh, high-quality scallops and make sure they are thoroughly cleaned before marinating.

- Freshly squeezed lemon and orange juice will provide the best flavor for the ceviche. Avoid using bottled juices if possible.

- The marinating time is crucial. Two hours is typically enough to "cook" the scallops in the citrus juice, but make sure they become firm and opaque before proceeding.

- Gently fold in the avocados at the end to maintain their shape and texture.

- Adjust the amount of jalapeño and hot pepper sauce according to your preference for heat.

Serving Suggestions

Serve the Avocado Scallop Ceviche chilled in a martini glass or any other stemmed glass for an elegant presentation. Garnish with cilantro sprigs to add a touch of color and freshness. This dish can be served as a standalone appetizer or paired with light salads and crisp white wines for a complete meal.

Cooking Techniques

The key technique in preparing ceviche is the marination of the seafood in citrus juices, which "cooks" the seafood without heat. It's important to ensure that the seafood is fully submerged in the juice and that the marination time is carefully monitored.

Ingredient Substitutions

Lime juice can be used in place of lemon juice for a different citrus flavor.

- Red bell pepper can be substituted for jalapeño for a milder heat.

- If clam juice is unavailable, vegetable broth can be used as a substitute.

Make Ahead Tips

The scallops can be marinated up to 4 hours ahead of time. However, add the avocados closer to serving time to prevent them from becoming mushy or discolored.

Presentation Ideas

Consider serving the ceviche in clear glasses to showcase the vibrant colors of the ingredients. A lime wedge or avocado slice can be used as a garnish for an extra touch of elegance.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the flavors of the ceviche. For a non-alcoholic option, a sparkling water with a squeeze of lime complements the dish well.

Storage and Reheating Instructions

Ceviche is best enjoyed fresh and does not require reheating. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. It's not recommended to freeze ceviche as it can significantly affect the texture of the ingredients.

Nutrition Information

Calories per serving

A serving of this ceviche contains approximately 250 calories, making it a light yet nutritious option that fits well into a balanced diet.

Carbohydrates

A serving of Avocado Scallop Ceviche contains approximately 20 grams of carbohydrates. The primary sources of carbohydrates in this dish are the avocados, red onions, and citrus juices. These carbohydrates are mostly from natural sugars and dietary fiber, making them a healthier option.

Fats

This ceviche is relatively high in healthy fats, primarily due to the avocados, which are rich in monounsaturated fats. A serving contains about 15 grams of fat, most of which are heart-healthy and can help to maintain good cholesterol levels.

Proteins

Scallops are an excellent source of lean protein. A serving of this ceviche provides roughly 25 grams of protein, making it a satisfying dish that can help in muscle repair and growth.

Vitamins and minerals

Avocado Scallop Ceviche is packed with vitamins and minerals. Avocados are a great source of vitamins C, E, K, and B-6, as well as folate, magnesium, and potassium. Scallops provide B12, magnesium, and potassium. The citrus juices add a significant amount of vitamin C, enhancing the dish's nutritional profile.

Alergens

The primary allergen present in this dish is shellfish (scallops). Individuals with a shellfish allergy should avoid this recipe. Additionally, it's important to note that this dish is gluten-free and dairy-free.

Summary

Overall, Avocado Scallop Ceviche is a nutritious dish that offers a good balance of proteins, healthy fats, and carbohydrates. It is rich in vitamins and minerals, making it a wholesome choice for a meal or appetizer.

Summary

Avocado Scallop Ceviche is a delightful dish that combines the creamy texture of avocados with the delicate flavor of scallops, all brought together with a citrusy marinade. It's a nutritious, flavorful, and elegant choice suitable for various occasions. With its rich history and versatility, this ceviche is sure to impress both the cook and the guests.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had just finished picking up some fresh scallops from the local market. As I was flipping through an old cookbook that had been passed down to me from my own grandmother, I stumbled upon a recipe for Avocado Scallop Ceviche. The combination of fresh seafood and creamy avocado sounded absolutely divine, and I couldn't wait to give it a try.

I followed the recipe carefully, marinating the scallops in a mixture of lime juice, cilantro, and red onion. As they sat in the tangy marinade, I diced up a ripe avocado and gently folded it into the mix. The colors and textures were so vibrant and inviting, I knew this dish was going to be something special.

As I took my first bite, the flavors exploded in my mouth. The tender scallops paired perfectly with the creamy avocado, and the zesty lime juice added a refreshing kick. It was a dish that was light and fresh, yet satisfying at the same time.

I couldn't wait to share this new recipe with my friends and family. I invited them over for a dinner party and served the Avocado Scallop Ceviche as an appetizer. The dish was a hit, with everyone raving about how delicious and unique it was. It quickly became a staple at all of my gatherings, and I was thrilled to have found such a special recipe.

Over the years, I have continued to make this dish, tweaking and perfecting the recipe to my own taste. I have added in extra ingredients like diced mango and jalapeno for a spicy twist, or swapped out the scallops for shrimp for a different flavor profile. No matter how I make it, the Avocado Scallop Ceviche always brings joy to those who try it.

I have shared this recipe with many people, passing it down through the generations just like my grandmother did with me. It has become a beloved tradition in our family, a dish that is always requested at gatherings and celebrations.

I often think back to that day when I first discovered the Avocado Scallop Ceviche recipe. It was a moment of pure serendipity, stumbling upon something so delicious and special. It reminds me of the joy and satisfaction that cooking brings me, and the power of a good recipe to bring people together.

As I grow older, I cherish the memories of creating and sharing this dish with my loved ones. It is a reminder of the simple pleasures in life, the importance of good food and good company. And every time I make the Avocado Scallop Ceviche, I am filled with gratitude for the gift of cooking and the joy it brings to my life.

Categories

| Clam Juice Recipes | Hass Avocado Recipes | Jalapeno Pepper Recipes | Ketchup Recipes | Orange Juice Recipes | Peruvian Recipes | Red Onion Recipes | Scallops Recipes |

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