Scallop Ceviche with Tomato and Avocado Salad

  • serves 6
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends


42 Ratings
Directions for: Scallop Ceviche with Tomato and Avocado Salad


Scallop Ceviche

12 very fresh large scallops, sliced into 3 discs

½ cup fresh lime juice (about 3 limes)

¼ cup oilive oil

1 small jalapeno pepper, finely diced

¼ tsp salt

Tomato and Avocado Salad

1 tomato, seeded and finely diced

1 avocado, pitted and finely diced

1 green onion, finely chopped

2 Tbsp olive oil

1 Tbsp marinade marinade from the ceviche, or to taste

¼ cup finely chopped cilantro

salt and pepper


3 Tbsp olive oil

1 Tbsp jalapeno or other hot pepper sauce

Grated zest of 1 lime

3 small tortillas


Scallop Ceviche

1. In a glass dish, combine all the ingredients. Cover and refrigerate for 30 minutes. Drain, reserving both the scallops and the marinade.

Tomato and Avocado Salad

1. In a bowl, combine all the ingredients. Season with salt and pepper.

2. Line a chilled cocktail glass with 6 scallop slices and spoon some of the salad into the centre. Repeat with 5 more glasses.

3. Serve with spicy tortilla chips.


1. With the rack in the middle position, preheat the oven to 180°C (350°F).

2. In a bowl, combine the oil, hot pepper sauce and lime zest. Brush both sides of the tortillas with the mixture. Stack the tortillas and cut into 8 triangles.

3. Arrange the tortillas on a baking sheet. Season with salt and pepper. Bake until crisp and golden, about 15 minutes. Let cool.

See more: Shellfish, Tomatoes, Mexican, No-Cook, Appetizer, Vegetables, Hot and Spicy, Lunch, Healthy, Dairy-Free

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