Peach and Scallop Ceviche

Tailgating season is finally here! I hope you enjoyed the start to the college football season last night. Planning on tailgating this weekend? Try this Peach and Scallop Ceviche. This South Carolina inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops. If you are a Clemson Tiger fan, you can theme your ceviche with yellow/orange peaches and purple bell peppers. Gamecock fans can serve theirs with white peaches and red bell pepper. Either way, this light and refreshing appetizer is a great item to serve on a hot game day before an evening kickoff. Good luck to your team this weekend and happy tailgating!

Peach and Scallop Ceviche
 
Recipe By:
Serves: 8

Ingredients
  • 1 pound dry pack scallops
  • ¼ cup fresh squeezed lime juice
  • 2 Tablespoons fresh squeezed orange juice
  • 1½ cups peeled bite sized peaches (yellow or white)
  • ½ cup finely diced bell pepper ( purple or red)
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • 1 teaspoon brown sugar
  • 1 teaspoon seeded finely chopped jalapeno pepper
  • ½ teaspoon freshly grated lime zest
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ⅛ teaspoon freshly grated orange zest

Instructions
  1. Put scallops into a large bowl. If scallops are large, cut into to halves or quarters to make bite sized pieces. Add the lime juice and orange juice. Toss the scallops to cover. Chill in refrigerator or cooler, tossing every few minutes, until scallops reach your desired level of “cooked,” about 20 to 30 minutes.
  2. While scallops are “cooking,” put the peaches, pepper, shallot, cilantro, mint, brown sugar, jalapeno, lime zest, salt, pepper and orange zest into a medium bowl. Stir until mixed.
  3. Add the peach mixture to the scallops. Toss until all ingredients are mixed. Adjust salt and pepper if desired. Serve.

 

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Comments

  1. says

    Thanks for sharing this recipe! I had some local Wisconsin peaches (who knew they grew here?) and wanted something special for my Peruvian husband. This turned out great, and he said it was some of the best ceviche he has eaten. I used Peruvian aji peppers instead of the jalapeño, and used quite a bit more, since we’re used to pretty spicy ceviche. This may become one of my favorite summer dinner party appetizers!

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