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    You are in: Home / Recipes / Scallop Ceviche Salad Recipe
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    Scallop Ceviche Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    SarasotaCook's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    Salads

    Units: US | Metric

    • 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

    Baguettes

    Directions:

    1. 1
      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.
    2. 2
      Scallops -- Slice the scallops into thin slices and add to the citrus marinade for another 5 minutes.
    3. 3
      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!
    4. 4
      Grill or bake some baguette slices and top with a slice of havarti cheese and toast until melted. Serve with the cerviche salad.

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    Ratings & Reviews:

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    Nutritional Facts for Scallop Ceviche Salad

    Serving Size: 1 (291 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 509.0
     
    Calories from Fat 79
    15%
    Total Fat 8.8 g
    13%
    Saturated Fat 2.0 g
    10%
    Cholesterol 17.2 mg
    5%
    Sodium 1131.8 mg
    47%
    Total Carbohydrate 84.5 g
    28%
    Dietary Fiber 5.9 g
    23%
    Sugars 10.3 g
    41%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    citrus juice

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