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Bay Scallop Ceviche

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  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 11
  • Servings 8
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Looking for a flavorful appetizer? Then check out this ceviche packed with bay scallops and fruits.
by Qué Rica Vida Cocina
Updated Feb 18, 2013
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Ingredients

  • 1 lb small bay scallops
  • 1 large red grapefruit, peeled, cut into segments
  • 1 large red grapefruit, cut in half
  • 1 ripe mango, seed removed, peeled, diced (about 3/4 cup)
  • Juice of 1 lime (about 1/4 cup)
  • 1/2 cup 1/2-inch pieces thinly sliced red onion
  • 1 tablespoon finely chopped jalapeño chiles
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 medium avocado, pitted, peeled and diced

Directions

  • 1
    Drain scallops; rinse in cold water. Refrigerate.
  • 2
    In medium bowl, place grapefruit segments. Squeeze 1/4 cup juice from remaining grapefruit, and add to bowl. Stir in mango, lime juice, red onion, chiles, salt and pepper. Add scallops; stir to blend. Cover; refrigerate at least 2 hours but no longer than 4 hours. Just before serving, stir in cilantro.
  • 3
    Serve in clear bowls, topped with diced avocado.

Expert Tips

  • tip 1
    Eating raw or acid-cooked seafood has a greater food safety risk than eating properly heat-cooked products. Please follow guidance from FDA regarding raw seafood when you make your ceviche at home. http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Looking for a flavorful appetizer? Then check out this ceviche packed with bay scallops and fruits.
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