Scallop Ceviche Salad Recipe

Name: Scallop Ceviche Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sea scallops; ½ cup citrus juice, but if you only have 1 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor (I like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combina…; 1 teaspoon kosher salt; ½ teaspoon red pepper flakes (to taste); 1 tablespoon olive oil, to finish off the dish; 1 mango, cut in thin slices; 1 small red onion, cut in half and then very thin sliced; ½ cup thin sliced red pepper; 1 small avocado, chopped; 5 ounces arugula (1 bag of arugula. Dole or any name brand will work); ½ teaspoon ground black pepper; 1 baguette, thin sliced; 1 slice havarti cheese

Servings: persons

1 lb sea scallops
½ cup citrus juice, but if you only have 1 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor (I like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combination really adds a good flavor and fresh really is the only way to go. ju oranges, 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor
1 teaspoon kosher salt
½ teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, to finish off the dish
1 mango, cut in thin slices
1 small red onion, cut in half and then very thin sliced
½ cup thin sliced red pepper
1 small avocado, chopped
5 ounces arugula (1 bag of arugula. Dole or any name brand will work)
½ teaspoon ground black pepper
1 baguette, thin sliced
1 slice havarti cheese

1
Marinade -- Slice the mango and onion and add them to a small baking dish.
2
Then add the citrus juice, red pepper flakes and toss lightly to coat.
3
Cover with plastic wrap for 20-30 minutes.
4
Scallops -- Slice the scallops into thin slices and add to the citrus marinade for another 5 minutes.
5
Salad -- Add the thin red pepper and avacado to the arugula and toss.
6
Plate the salad on a plate and top with the cerviche.
7
Pour the extra marinade over the greens along with a drizzle of olive oil and fresh ground black pepper.
8
Now that is a salad!
9
Grill or bake some baguette slices and top with a slice of havarti cheese and toast until melted.
10
Serve with the cerviche salad.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb sea scallops, ½ cup citrus juice, but if you only have 1 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor (I like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combination really adds a good flavor and fresh really is the only way to go. ju oranges, 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes (to taste), and more.

Yes, Scallop Ceviche Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Scallop Ceviche Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions