Lime and Chipotle Scallop Seviche - Ceviche |
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Prep Time: 120 Minutes Cook Time: 6 Minutes |
Ready In: 126 Minutes Servings: 6 |
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This recipe is from Sunsets Low Fat Mexican Cookbook. Wonderful recipe, You can serve this as an appetizer, first course or as part of your main meal. Ingredients:
1 lb sea scallops or 1 lb bay scallop |
1 teaspoon olive oil |
1/2 cup shallot, minced |
1/2 teaspoon minced chipotle chiles in adobo or 1/2 teaspoon crushed red pepper flakes |
1/2 cup fresh lime juice |
1/2 cup distilled white vinegar |
1/2 cup water |
8 ounces jicama, peeled and cut into 1/4 matchsticks |
1/3 cup cilantro, chopped |
lime wedge (for garnish) |
Directions:
1. Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
2. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
3. Stir in the lime juice, vinegar, and water.
4. Bring to a boil over high heat.
5. Add scallops, arranging them in a single layer.
6. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
7. Transfer scallops to a bowl.
8. Boil the liquid over high heat until reduced to 1 cup approximately.
9. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
10. Meanwhile fix the Jicama (cut into matchsticks).
11. Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
12. Garnish with cilantro and lime wedges.
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