Too hot to turn on your oven? Make some scallop ceviche, salsa and guacamole! Ceviche is such as fresh and delicious appetizer or with the right additions, you can make it into a healthy meal.
Whether you make it with fish, shrimp or try my Scallop Ceviche with Peach Salsa, your taste buds will be in heaven!
This recipe was inspired by a recipe for Caribbean Shrimp Ceviche with Mango Salsa in Graham Elliot‘s new cookbook, Cooking Like a Master Chef.
I changed up the mangoes for local peaches and traded the shrimp for some amazing frozen scallops I found. You’ll get the deliciousness of the sweet, tangy and spicy flavours together with the health benefits of antioxidants vitamin C and A from the mango and lean protein from the scallops.
This is the perfect dish to bring to your next barbecue or backyard gathering. You’ll feel like you’re on the beaches in Mexico no matter where you are!
Graham’s recipe has you also making some plantain chips. If you’ve never had these beauties, seek them out. The tropical flavour and starchy goodness is totally worth it! Plus you’ll get the benefits of the potassium from the plantains.