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Scallop Ceviche | Great Performances


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Scallop Ceviche
Recipes and Food
by Beth Kaiserman

Scallop Ceviche

1 lb fresh bay scallops, chopped (Substitute shrimp, fluke, or whatever fish or seafood is freshest!)

4 oranges, cut into segments, reserve citrus juice

1 mango diced into small chunks

2 T Champagne vinaigrette or white wine vinaigrette

1 T cilantro, de-stemmed and washed, chopped

1 medium green pepper, diced small

1 cucumber, diced small

1 red onion, diced small

Salt and pepper to taste

Extra cilantro or micro greens for garnish

Toss scallops in the reserved citrus juice to marinate. Combine oranges, mango, peppers, cucumbers and vinaigrette. Add scallops to the mixture and marinate for at least 3 hours. Add fresh cilantro right before serving. Serve atop a corn tostada or in crisp lettuce cups.

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