Grilled scallop citrus ceviche
Grilled scallop citrus ceviche is a Latin American recipe that serves 4. One serving contains 155 calories, 14g of protein, and 6g of fat. For $2.17 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 68 people have tried and liked this recipe. It works well as a side dish. It will be a hit at your The Fourth Of July event. This recipe from Running to the Kitchen requires red onion, orange, extra virgin olive oil, and grapefruit. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a solid spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Scallop Ceviche with Candied Citrus, Grilled Scallop "Ceviche", and Grilled Miso-Citrus Scallop Lollipops.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons chopped cilantro
½ cup chopped cucumber
1½ tablespoons extra virgin olive oil, divided
¼ cup chopped grapefruit
juice of 1 lime
½ cup chopped orange
¼ cup chopped red onion
salt and pepper
1 pound sea scallops, rinsed and pat dry
1 tablespoon Nakano Citrus Seasoned Rice Vinegar
½ cup chopped tomatillo
Equipment:
grill pan
grill
bowl
Cooking instruction summary:
Preheat grill or grill pan to medium-high.Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.Remove from grill and set aside.Combine the remaining ingredients in a large bowl.Chop the scallops and toss together in the bowl until combined.Cover and refrigerate for 1 hour.Serve cold.
Step by step:
1. Preheat grill or grill pan to medium-high.
2. Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.
3. Remove from grill and set aside.
4. Combine the remaining ingredients in a large bowl.Chop the scallops and toss together in the bowl until combined.Cover and refrigerate for 1 hour.
5. Serve cold.
Nutrition Information:
covered percent of daily need
