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You are here: Home / Meal Type / Appetizers / Scallop Ceviche

11 April, 2019 Appetizers

Scallop Ceviche

Author Notes: I love ordering ceviche when I see it on restaurant menus, but unless the restaurant is a Latin one, not many places offer this as an appetizer. A little intimidated to recreate and serve this at home, I decided it was time to take on a raw food challenge. A watermelon or a mint mojito would tie this all together. —NakedBeet

Serves: 2 as entree, 4 as appetizer

Ingredients

  • 8

    ounces scallops, cut into 1/4″ rounds
  • 1/2

    cup yellow cherry tomatoes, cut into quarters
  • 1/2

    large jalapeno, deseeded and diced
  • 1/2

    cup red onion, diced
  • 3/4

    cup red or green cactus pear (o.k. to substitute with watermelon or mango)
  • 3/4

    cup fresh lime juice (about 6 limes)
  • 1/4

    cup avocado, diced
  • 2

    tablespoons chopped cilantro


  • salt to taste


  • blue corn chips

Directions

  1. In a non-metal bowl, marinate the cut scallops in 1/2 cup of lime juice for 30 minutes in the refrigerator.
  2. Once marinated, drain the excess juice and toss together gently with tomatoes, jalapeno, onion, cactus pear and the rest of the lime juice (1/4 cup). Season with salt to taste.
  3. Serve into individual bowls and dress with cilantro and avocado and blue chips on the side.
  • This recipe was entered in the contest for Your Best Shellfish
  • 0

    Categories: Appetizers Tags: Fish, tomatoes

    Previous Post: « Melissa Clark’s Really Easy Duck Confit
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    Ingredients

    • Tofu
    • Bacon
    • Beans
    • beef
    • chicken
    • Chocolate
    • Egg
    • Fish
    • Fruits
    • Game Meats
    • Lamb
    • meat
    • Paleo
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    • Rice
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    • Seafood

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