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.

No additional tips available.

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

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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.

Scallop Ceviche Salad

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