Scallop and Avocado Ceviche

  • serves 8
Trish Magwood
Trish Magwood


9 Ratings
Directions for: Scallop and Avocado Ceviche



4 sea scallops, cut in half horizontally

1 Tbsp (15mL) diced red onion

jalapeño pepper, seeded, and minced

1 tsp (5 mL) chopped cilantro

¼ tsp (1mL) salt

Juice of half a lime


1 orange segmented

1 avocado cubed

jalapeno, seeded and minced

tsp (10mL) finely diced red onion

1 tsp (5mL) chopped cilantro

¼ tsp (1 mL) salt



1. In a pot of simmering salted water, cook scallops, stirring occasionally, just until opaque, with slight pink centre, about 1 minute. Drain and reserve.

2. In a bowl, combine onion, jalapeño, cilantro, salt and lime juice. Add scallops and toss. Refrigerate, covered for 3 hours.

3. In a separate bowl, combine orange segments, avocado, jalapeño pepper, red onion coriander and salt. Can be made up to an hour ahead.

4. To assemble, place scallop disc in a wonton spoon, top with ½ teaspoon (2 mL) of garnish.


See more: Shellfish, Summer, Party Favourites, Appetizer, No-Cook, Lunch, Dinner, Healthy, Dairy-Free

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