Bay Scallop Ceviche

Bay Scallop Ceviche

Recreate an authentic Mexican shrimp ceviche recipe by using one of New England's favorite seafood, the bay scallops! Recipe from

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto. People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto. People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices

Ultimate scallop ceviche recipe. A Salvadorian style ceviche recipe made with wild caught baby scallops, heirloom tomatoes and limes. No cook recipe!

Heirloom Tomato & Scallop Ceviche

Ultimate scallop ceviche recipe. A Salvadorian style ceviche recipe made with wild caught baby scallops, heirloom tomatoes and limes. No cook recipe!

Tony Fleming compliments plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish, laced with wasabi for an extra kick.

Ceviche of Orkney scallops with strawberries

Tony Fleming compliments plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish, laced with wasabi for an extra kick.

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