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Scallop Ceviche | Great Performances


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Scallop Ceviche
by Beth Kaiserman


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


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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