Scallop Ceviche Salad

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.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 8.0 Salads

• 1 lb sea scallops
• ½ 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
• ½ 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

• ½ cup thin sliced red pepper
• 1 small avocado , chopped
• 5 ounces arugula (1 bag of arugula. Dole or any name brand will work)
• ½ teaspoon ground black pepper

Baguettes

• 1 baguette , thin sliced
• 1 slice havarti cheese

Directions:

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