Scallop Ceviche
Prep time: 
Total time: 
Serves: 4
  • 1 pound raw scallops, cut into bite-sized pieces
  • Juice of four Meyer lemons
  • 2 cloves minced garlic (optional)
  • 1 large mango, peeled, pitted, and chopped
  • 1 large avocado, peeled, pitted, and chopped
  • crushed red pepper, to taste
  • salt, to taste
  • chopped fresh cilantro
  • 1/4 cup extra virgin olive oil
  1. Combine all of the ingredients in a bowl and stir well. Eat right away or refrigerate for an hour to let the scallops firm up. This is good with lettuce cups.
Recipe by Seasonal & Savory at