I like ceviche made with all different types of fish and seafood. I thought that ceviche would make a great centerpiece for a salad. As I considered what type of ceviche, I easily decided on scallops. I am a great scallop lover, so scallop ceviche sounded great.
I had never made any type of ceviche. I looked up recipes online. As far as the time to “cook” the scallops in the citrus juice, recipes varied from 20–30 minutes to 4 hours and even 8 hours to overnight. I settled on 2 hours and was very pleased with the outcome.
Most ceviche recipes include chiles. This is not surprising since the origin of ceviche is in Latin America. I wasn’t interest in going in that direction, so I omitted the chiles. But I did include the red onion. That worked well both for flavor and for adding some color. I used my mandolin to get very thin slices.
The tomatoes on the salad were the mini-heirloom tomatoes from Trader Joe’s. I love the color variety they add. Obviously other tomatoes would work as well.
This is a very easy and quick prep. Cut up the scallops and onion a few hours before and add the lime and lemon juice. Then just assemble the salad.
Scallop ceviche salad
4 sea scallops
1/4 cup lime juice
1/4 cup lemon juice
(enough of the juice to cover the scallops)
2 very thin slices of red onion, cut into pieces
spring mix lettuce
3 tablespoons olive oil
1 tablespoon lime juice
fresh ground pepper
Cut the scallops into quarters. Put in a small dish with the onions. Add lime juice and lemon juice to cover the scallops. Cover the dish and refrigerate for 2 hours.
Assemble the salad with the lettuce, avocado, and tomatoes. Whisk or shake in a small jar the oil, lime juice, and pepper. Spoon the dressing over the salad. Strain the juice from the scallops and onions and place them on the salad.