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!
–> Don’t forget to Pin this yummy recipe for later!
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.
–Don’t forget to Pin this yummy recipe for later!
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| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 3 minutes |
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- 1 pound scallops defrosted or fresh (preferably sustainably sourced)
- 2 cups Lime juice (from about 8 limes)
- 1/2 cup cilantro minced
- 1/2 Red onion thinly sliced
- 1 garlic clove minced
- 1 tsp salt
- 1/2 cup peaches chopped (about 2 peaches)
- 3 tbsp cilantro chopped
- 2 tbsp Lime juice
- 1/2 jalapeno seeded and minced
- 1 avocado peeled and cut into chunks
- 1 garlic clove coarsely chopped
- 1/2 bunch cilantro coarsely chopped
- 3 tbsp Lime juice
- 1 tbsp light olive oil
- 1 plantain peeled and sliced crosswise into rounds
- 1 pinch salt
- In a glass or ceramic bowl, combine the ingredients. Set aside at room temperature for 20 minutes. When you're ready to serve, drain off the extra lime juice and discard.
- In a glass or ceramic bowl, stir together the ingredients. Season with salt and set aside.
- Combine the ingredients in a blender or food processor and puree until smooth.
- Add the olive oil to a skillet over medium-high heat. Once it glistens, add the plantains and fry for about 1 1/2 minutes/side. Put them on paper towels to cool down and absorb any excess oil.
Looks great!
OMG, I would LOVE this! All of my favorite flavors together in one dish!
It’s been way too long since I’ve made anything with scallops.. Thinking that might have to change soon after seeing this! Looks like the perfect summer combo!