Scallop Ceviche with Citrus Vinaigrette and Avocado packs volumes of powerful flavor into every bite.  The combination of ingredients results in a palatable blend of deliciousness.
Scallop Ceviche with Citrus Vinaigrette and Avocado

Scallop Ceviche With Citrus Vinaigrette and Avocado
Prep time
Total time
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8
  • 1 pound sea scallops, thinly sliced
  • 2 limes, divided use
  • 1 each cucumber, red pepper, yellow pepper, seeded
  • 1 Tablespoon basil, chopped
  • 1 Tablespoon cilantro, chopped
  • 1 teaspoon jalapeño chile, minced
  • 9 Tablespoons extra-virgin olive oil, divided
  • salt and pepper as needed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon shallot, minced
  • 1 orange, juiced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 avocado
  • baby lettuce, as needed
  • radish slices, as needed
  • salmon or trout roe, optional
  1. Combine scallops, chopped segments and juice from 1 lime, cucumber, red and yellow peppers, onion, basil, cilantro and jalapeño in small bowl. Mix in 4 Tablespoons olive oil; season with salt and pepper. Marinate, cold, for 10 minutes.
  2. In sauce pot, sweat garlic, ginger and shallot in 1 Tablespoon olive oil until tender. Add orange juice and bring to a simmer; cool immediately.
  3. Place orange mixture, juice of 1/2 lime, Dijon mustard and soy sauce in blender. Process on low and drizzle in 4 Tablespoons olive oil to form emulsion; season with salt and pepper.
  4. Mash avocado; season to taste.
  5. To serve, place 3 slices marinated scallop and some diced vegetables in mixture in center of plate. Spoon 1 1/2 teaspoons avocado on top and offset another slice of scallop on top of the avocado.
  6. Spoon citrus vinaigrette around scallops and garnish with few lettuce leaves and radish slices. If using roe, spoon on and around scallops.


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