Name: Scallop Ceviche
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 12 sea scallops, tough muscle removed, medium-diced; 4 avocados, medium-diced; 4 breakfast radishes, thinly sliced; 2 shallots, sliced; 1 mango, small-diced; 1 to 2 serrano peppers, thinly sliced; 4 limes, juiced, plus the zest of 1 lime; 1 grapefruit, juiced; 1 lemon, zested and juiced; 1 tablespoon agave nectar; Kosher salt and freshly cracked black pepper

Directions

In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Scallop Ceviche

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