Blood Orange Scallop Ceviche: A Simple and Refreshing Seafood Classic
If any of my friends, family, or fiancé were asked what "food groups" I love most, I'm fairly certain that "seafood" would rank high on all of their lists. So it's pretty shocking that there was ever a time when I wouldn't eat any creature from the sea with the exception of snow crab and lobster.
I shake my head just thinking about the many times I refused a jumbo seared scallop or a bite of perfectly seasoned and grilled Florida grouper. My big brother was always obsessed with seafood and assured me that one day I'd take a liking to it. I never believed him.
"They" say your tastebuds change every seven years. Well, a big hallelujah and round of applause goes out to my tastebuds...for finally having a change of heart with seafood about nine years ago. I don't foresee my seafood love affair changing anytime soon, either. When I go out to eat, there's a 90% chance I'm gonna order seafood. Whether it's shellfish pasta, seared Ahi tuna, or even some humble fish tacos, I love it all.
I also love ceviche. Oh how the zingy citrus-marinated white fish and shellfish creations know how to swoon my palate. With some diced red onion, cilantro, and perhaps a pop of mango, ceviche is without question, one of my all-time favorite seafood dishes. It's the primary reason I go to Spanish tapas restaurants. It wouldn't be an authentic tapas experience without some fresh and flavorful ceviche.
But I certainly never thought I could make the stuff at home.
Until I tried. I tried and I conquered. Ceviche is so much easier than I ever would've imagined. And when you make it yourself, you have peace of mind knowing that it hasn't been sitting around and "marinating" for hours on end.
Because I'm a sucker for scallops and because I just so happened to have some blood red oranges in my fridge, I chose to take a different route on the Spanish seafood dish that I deem heavenly. I've gotta say, I've never seen a Blood orange ceviche before I whipped up my own. Ah, I love when I've actually created a dish that's truly unique. It brings on such satisfaction.
Especially when it's totally divine.
Blood Orange Scallop Ceviche
1 pound bay scallops (You can use sea scallops, but chop them in bite-sized pieces...which I think is a waste of perfectly luscious sea scallops)
Juice from 6 limes
Juice from 2-3 blood oranges (depending on size. If you can't find blood oranges, any juicy orange will do)
3 tablespoons cilantro, finely chopped
3 tablespoons red bell pepper, minced
2 tablespoons red onion, minced
2 tablespoons green onion, minced
1 tablespoon olive oil
2-3 teaspoons fresh jalapeño, minced
1 teaspoon freshly cracked black pepper
Avocado wedges, extra green onions, and blood orange slices (for garnish)
1) Thoroughly rinse the scallops. Place in a medium to large bowl. Pour the juice from 6 limes and 3 blood oranges on top of scallops, making sure they're completely covered in the juice. Cover the bowl with plastic wrap and place in the refrigerator for 10-15 hours, or until the scallops are opaque.
2) Drain 1/2 of the lime and orange juice from the bowl. Then, mix in the the rest of the ingredients (cilantro, onion, bell pepper, olive oil, jalapeño, black pepper).
3) Serve in a fun glass or a bowl and garnish with avocado, blood orange slices, and green onion.