Food from the Hart

Posts Tagged ‘Lemon juice’

Grapefruit, Watermelon and Scallop Ceviche

In Recipes on May 26, 2011 at 5:41 pm

Yield: 4 servings

Cooking Time: 10 minutes (active time)

2 ruby-red grapefruits, peeled, pith removed, medium dice (1/2 inch pieces)

2 cups watermelon, peeled, seeded, medium dice (1/2 inch pieces)

1/3 cup lemon juice

1/3 cup lime juice

1/4 cup orange juice

1 pound fresh sea scallops, washed, dried, small dice (1/4 inch pieces)

1/4 cup red onion, minced

2 teaspoons jalapeño pepper, stemmed, seeded and minced

3 tablespoons cilantro, chopped

preparation 

Mix all ingredients together in a non-reactive bowl (plastic or ceramic is best).  Cover and refrigerate for 30 mins – 1 hour until the scallops turn opaque white.  Season with salt and pepper.  Serve with crispy tortilla chips.

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Greek Salad Pitas

In Recipes on May 18, 2011 at 12:16 pm

Yield: 8 servings

Cooking Time: 15 minutes


½ cup extra-virgin olive oil

2 tablespoon red wine vinegar

1 teaspoon lemon juice

2 1/2 cups chopped seeded plum or cherry tomatoes

3 cup diced seeded peeled cucumber

2 cup chopped green bell pepper

1 1/2 cup chopped red onion

2 cups chopped romaine lettuce

1/2 cup chopped fresh Italian parsley

2 1/2 cup crumbled feta cheese (about 8 ounces)

8 8-inch-diameter whole wheat pita breads, halved

preparation

Whisk olive oil, red wine vinegar and lemon juice in large bowl. Season dressing with salt and pepper.

Mix tomatoes, cucumber, bell pepper, red onion, romaine, and parsley into dressing. Fold in feta cheese.

Quick Tip: Salad can be made 1 day ahead. Cover and chill. Using slotted spoon, transfer salad mixture to pita bread halves right before you leave for the picnic.

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