A Summer Dinner Party for Six

Make a Scallop Ceviche, Lime Shrimp and a Fig-Prosciutto Salad

© Vicki F. Chavis

Jun 28, 2009

These fresh, summery recipes showcase healthy food with flavors from the sea and the garden. The popularity of Ceviches can truly be understood when the outside temperature is nearing 95 degrees in the shade. 'Cooking' fish with citrus is summer's answer to getting out of a hot kitchen or away from a hot grill.

Marinating scallops with a fresh citrus mixture makes a Ceviche come out just right without any heat! For a summer salad, pair fresh figs with delicious prosciutto ham slices on lettuce for a sweet and salty taste. Lime Shrimp has just the right tropical flair in an orange-based liqueur. Summer is calling...

Ceviche Tips

• Use the best, freshest seafood and produce of the season
• Seafood is 'cooked' when the texture changes from soft to firm
• Shrimp takes longer to 'cook' than a fish fillet or a scallop
• A ceviche dish can be marinated with any kind of acidic substance like citrus juice or vinegar

Scallops Ceviche

printed here with permission by Pauline Foster

Ingredients:

• 3/4 lb large scallops, finely chopped
• 1/2 cup fresh lime juice, plus 24 lime wedges (6-8 limes)
• 3 Tblsp olive oil
• 1 large, ripe avocado, peeled
• 2 Tblsp fresh chives, chopped
• 1/2 bunch of scallions, chopped
• 1 pkg mushroom caps (remove stems)
• 1/4 cup olive oil
• 2 Tblsp fresh lemon juice
• 1 garlic clove, minced
• salt & pepper to taste

Directions:

1. Combine lime juice, oil, salt & pepper in a bowl. Stir in scallops, cover and refrigerate for approximately 1 hour (or until they become opaque).
2. Puree avocado till smooth, adding chives and scallions. Mix well with marinated scallops. Set aside for an hour in fridge.
3. Combine olive oil, lemon juice, garlic, salt & pepper and then brush the mushrooms all over with the mixture. Scoop scallop mixture into mushroom caps. Serve with additional lime wedges and chives; serves 6.

Lime Shrimp

Ingredients:

• 2 Tbls butter
• 1 tsp flour
• 1/4 tsp salt
• 14 tsp paprika
• 2 minced garlic cloves
• 24 large, peeled and de-veined shrimp
• 1/2 cup Cognac (or orange-flavored Triple Sec liqueur)
• 2 Tbls chopped fresh parsley
• 2 Tbls crushed red pepper flakes
• 1 tsp Tabasco Green Pepper Sauce
• 16 lime wedges (2 limes)
• 6 wooden skewers

Directions:

1. Melt butter in pan over med-high heat; add garlic, flour, salt, paprika and saute. Stir constantly for two minutes.
2. Stir in the shrimp, green pepper sauce, Cognac and saute for five minutes. Stir frequently until shrimp turns pink and sauce thickens a little. When shrimp is done, place four shrimp on each skewer; sprinkle with parsley and red pepper flakes. Serve with lime wedges. Serves 6.

Fig Prosciutto Salad

Ingredients:

• 1/4 cup port wine
• 1/4 cup light raspberry vinaigrette
• 1/4 lb thinly sliced prosciutto di Parma
• 2 heads Bibb lettuce, separated into chunks
• 6 black figs, quartered

Directions:

1. In saucepan bring port wine to a boil; reduce for 2 minutes or until reduced by half. Remove from heat. Stir in raspberry vinaigrette until mixed.
2. Arrange lettuce on plates. Top with figs.
3. Roll prosciutto di Parma slices, cut into thirds and place all around bowl.
4. Drizzle with dredged wine and vinaigrette. Serves 6.

A summer dinner party with flavors from the sea and the garden are a perfect toast to good health and good food. Serve with your favorite warm crusty bread and an olive oil and herb dip. Cheers!

For more summer recipe ideas, try Mexican Holiday Treats, Key West Comfort Food, Classic Key Lime Pie

Healthy Recipes

Fresh Fig

Scallop Recipes

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