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Bay Scallop Ceviche

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 11
  • Servings 8

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

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

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

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.

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

Rate and Comment

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