Photo: Mae Mu
Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'
26 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
369
Calories
27g
Protein
14g
Fat
39g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup blood orange juice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 2 tablespoons red verjus (we recommend 8 Brix)
- 1 tablespoon olive oil
- 1 splash of Tabasco sauce
- Salt and freshly ground white pepper
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons white verjus (we recommend 8 Brix)
- 1/4 teaspoon sugar
- Salt
- 20 fresh bay scallops, muscle removed
- Good-quality olive oil (we recommend Armando Manni Per Mio Figlio)
- Salt and freshly ground white pepper
- 1 blood orange, cut into supremes
- 2 red radishes, cut into brunoise
- 1 tablespoon brunoised celery
- Freshly grated zest of 1 lime
- 1 tablespoon nori sheet, cut into ¼ inch squares
- 2 red radishes, thinly sliced
- 2 tablespoons
- 1/4 cup small opal basil leaves
- 1/4 cup yellow celery leaves
- 12 dill leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes