Scallop Ceviche with Avocado Puree in Toasted Corn Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 100
- kosher salt to taste
- freshly ground pepper to taste
- 1 1/2 cups orange juice
- 1 pound bay scallops
- scallop ceviche
- 1 cup fresh lime juice plus 2 tablespoons
- 3 tablespoon cider vinegar
- 1 cup cilantro minced
- 3 jalapeã±o pepper sliced
- 4 blood orange juice
- 4 orange juice
- 4 lime juice
- 4 avocado ripe
- tostado scoops for corn cups
- Carbohydrate 2.84702936546981 g
- Cholesterol 2.404039561 mg
- Fat 1.27086561038935 g
- Fiber 1.06152372365187 g
- Protein 1.36274046277979 g
- Saturated Fat 0.180945065432713 g
- Serving Size 1 1 Serving (29g)
- Sodium 14.3589200337706 mg
- Sugar 1.78550564181793 g
- Trans Fat 0.119574933879583 g
- Calories 26 calories
In a medium bowl, combine 1/3 cup lime juice, the orange juice, vinegar, 2 T of cilantro, jalapeno and half of the red onion. Cut the scallops in half crosswise. Stir the scallop halves into the marinade. Cover and refrigerate for 16-24 hours, stirring once or twice. Section the blood orange, orange and lime, remove membranes. Cut each section into 2-3 smaller pieces. Place the pieces in a small bowl. Add remaining 3 T of cilantro to the bowl. Set aside. When ready to assemble, peel the avocado, cut it into chunks, and place in the bowl of a food processor. Add the remaining 2 T of lime juice and puree until smooth, about 20 seconds. Season with salt & pepper to taste. Place the avocado puree in a resealable plastic bag. Strain the liquid from the ceviche. Cut each scallop into quarters. Set aside. Cut off a corner of the plastic bag. Pipe about 1t of avocado puree into each corn cup. Top with 2 pieces of the scallops and garnish with citrus and cilantro mixture. Serve right away. Makes about 3 ½ dozen.
