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Scallop Ceviche | Great Performances

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JUL
03
2017
Scallop Ceviche
Recipes
by Beth Kaiserman

Ingredients

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 tbsp Champagne vinaigrette or white wine vinaigrette

1 tbsp 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

Directions:

1) Toss scallops in the reserved citrus juice to marinate. 

2) Combine oranges, mango, peppers, cucumbers and vinaigrette. Add scallops to the mixture and marinate mixture 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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