Products used in this recipe
Florida Caribbean Salad Ceviche
Light and bright in all the right ways, this ceviche salad will really stand out on your spring and summer menus.
Ingredient | Weight | Measure |
---|---|---|
1 cup | ||
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.