Fresh Jalapeno Scallop Ceviche

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
6

Seafood lovers and flavor seekers will love succulent scallops celebrated Latin style with the bright combination of fresh-squeezed lime juice, red onion, cilantro, creamy avocado, concassé tomatoes and MINOR’S® Fire Roasted Jalapeño Flavor Concentrate.

Ingredients

32 oz Scallops, raw Bay
8 oz Lemon juice, fresh
2 oz Onions, diced
1.5 Minor’s® Fire Roasted Jalapeno Flavor Concentrate Gluten Free (6x13.6oz)
8.25 oz Avocados, medium diced
5.25 oz Tomato concasse
2 oz Olive oil
1/4 oz Cilantro

Steps

  1. Clean and dry scallops of any excess moisture. Add 2 Tbsp of Fire Roasted Jalapeno Flavor Concentrate, lime juice and onions. Mix gently so everything has been completely coated in lime juice. Refrigerate for 12 hours.
  2. Drain scallops and discard lime juice.
  3. Gently toss scallops with the remaining 1 Tbsp of Fire Roasted Jalapeno Flavor Concentrate, avocados, tomatoes, oil and cilantro.
  4. Season to taste.

Additional Tips

Additional Tips

Serve with any tropical chips such as plantain or yucca.

More From FoodService Director

Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

FSD Resources