Island Ceviche Salad with Pink Pickled Onions

Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

Originated from the Good Eats episode, 'Down and Out in Paradise'

Ingredients Nutrition


  1. Pickled Onions: Bring vinegar, sugar, and chiles to a boil in a small saucepan, stir until sugar is dissolved.
  2. Place the onions in a plastic container and pour the hot liquid over them.
  3. Move the container to an ice bath to cool.
  4. Serve chilled.
  5. Ceviche: Add scallops and fish to lime juice and toss to coat.
  6. Marinate overnight in refrigerator.
  7. Drain off lime juice.
  8. Toss papaya, tomatoes, peppers, cilantro, and jalapeño evenly to combine.
  9. Add Worcestershire, hot sauce, and tomato juice.
  10. Toss to combine.
  11. Fill papaya skins with mixture, top with pink pickled onions.