Scallop Ceviche with Peach Salsa – 80 Twenty Nutrition

Scallop Ceviche with Peach Salsa

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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!

Scallop Ceviche with Peach Salsa, Whipped Avocado and Plantain Chips - healthy Mexican food - Christy Brissette media dietitian - 80 Twenty Nutrition

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.

 

Scallop Ceviche with Peach Salsa, Whipped Avocado and Plantain Chips - healthy Mexican food - Christy Brissette media dietitian - 80 Twenty Nutrition

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.

Scallop Ceviche with Peach Salsa and Plantain Chips! Healthy high protein recipe from Christy Brissette, media dietitian, 80 Twenty Nutrition www.80twentynutrition.com
–Don’t forget to Pin this yummy recipe for later!

 

Christy Brissette media dietitian 80 Twenty Nutrition

Scallop Ceviche with Peach Salsa

This refreshing and delicious scallop ceviche pairs perfectly with the sweetness and tang of the peach salsa. Serve with plantain chips and whipped avocado for a free trip to the tropics!
Servings 4
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes

Ingredients
  

Ceviche

  • 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

Salsa

  • 1/2 cup peaches chopped (about 2 peaches)
  • 3 tbsp cilantro chopped
  • 2 tbsp Lime juice
  • 1/2 jalapeno seeded and minced

Whipped Avocado

  • 1 avocado peeled and cut into chunks
  • 1 garlic clove coarsely chopped
  • 1/2 bunch cilantro coarsely chopped
  • 3 tbsp Lime juice

Plantain Chips

  • 1 tbsp light olive oil
  • 1 plantain peeled and sliced crosswise into rounds
  • 1 pinch salt

Instructions
 

Ceviche

  • 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.

Salsa

  • In a glass or ceramic bowl, stir together the ingredients. Season with salt and set aside.

Whipped Avocado

  • Combine the ingredients in a blender or food processor and puree until smooth.

Plantain Chips

  • 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.
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