Go Back
–+ servings
Scallop Ceviche Salad

Scallop Ceviche Salad Recipe

Now I love to serve this as a light appetizer or as a starter salad. This is amazing served with fresh mango, red pepper and served over fresh arugula. Served with a baquette toasted with melted gooey havarti cheese. Or you can really use your favorite. Use what you have at hand. This is just a nice change from the every day lettuce, tomato, onion, etc ... SALAD. Besides what a impact for a dinner party or a nice dinner for a friend or your significant other.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 15 mins
Course Appetizer or Salad
Cuisine Peruvian
Servings 8 Salads
Calories 509.1 kcal

Ingredients
  

  • 1 lb sea scallops
  • 1/2 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
  • 1/2 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

Salad Bed

  • 1/2 cup thin sliced red pepper
  • 1 small avocado, chopped
  • 5 ounces arugula (1 bag of arugula. Dole or any name brand will work)
  • 1/2 teaspoon ground black pepper

Baguettes

  • 1 baguette, thin sliced
  • 1 slice havarti cheese

Instructions
 

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

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 291gCalories: 509.1kcalCarbohydrates: 84.5gProtein: 24.2gFat: 8.9gSaturated Fat: 2.1gCholesterol: 17.3mgSodium: 1131.9mgFiber: 6gSugar: 10.3g
Keyword < 60 Mins, Beginner Cook, Easy, No Shell, Vegetable, Weeknight
Tried this recipe?Let us know how it was!