Products used in this recipe
Florida Caribbean Salad Ceviche
Yield: 8 Servings
Yield: 8 Servings
Light and bright in all the right ways, this ceviche salad will really stand out on your spring and summer menus.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Mango Cubes 2/5lb | 1 cup | |
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 1 cup | |
| Red wine vinegar | 12 fl. oz. | 1 1/2 cups |
| Water | 2 fl. oz. | 1/4 cup |
| Grenadine syrup or sugar | 2 Tbsp. | |
| Kosher salt | 1 Tbsp. | |
| Red onion, halved, thinly sliced | 1 each | |
| Sea scallops, trimmed and thinly sliced | 1 lb. | |
| Lime juice, fresh | 1/2 cup | |
| Orange juice, fresh | 1/2 cup | |
| Sea salt | 1/2 tsp. | |
| Black pepper, freshly ground | 1/2 tsp. | |
| Cilantro, fresh, chopped | 1/4 cup | |
| Watercress lettuce | as needed | |
| Red radishes, thinly sliced | as needed |
Preparation Instructions:
- Step 1
- Thaw mango and avocado according to package instructions. Hold chilled.
- Step 2
- Bring vinegar, water, syrup or sugar and Kosher salt to a boil in a small saucepan. Remove from heat and let cool for 10 minutes. Put onion in a medium bowl, pour vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.
- Step 3
- In a glass or non-reactive bowl, add sliced scallops, lime juice and orange juice. Season with salt and pepper. Combine well and refrigerate for 2 hours. Stir in cilantro, mango, and avocado just before serving.
- Step 4
- To serve; place 8 chilled square or rectangle plates on counter. Divide ceviche mixture among plates making sure colors and ingredients are all visible. Garnish with 1/2 oz. watercress lettuce and 4 radish slices.
