Scallop Ceviche

  • Level: Intermediate
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. 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.
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