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Florida Caribbean Salad Ceviche

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; Lay down 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.
Products used in this recipe