The Pioneer Woman Tasty Kitchen
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Bay Scallop Ceviche Avocado Salad

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Level: Easy

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Description

Bay scallops in a citrus marinade with tomatoes, cucumbers, red onions and cilantro served in an creamy avocado half.

Ingredients

  • 1 pound Bay Scallops
  • 1 cup Lime Juice Or 8 Limes Juiced
  • ½ whole Red Onion, Diced Fine
  • ½ whole Cucumber, Diced Fine
  • 1 whole Tomato, Diced Fine
  • 1 whole Jalapeno, Diced Fine
  • ½ cups Cilantro, Chopped Fine
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 whole Avocados, Halved
  • 1 bag Tortilla Chips (optional)

Preparation

Thaw scallops and drain excess water. Juice limes and chop vegetables. Mix together, in a bowl, the lime juice and next 8 ingredients (vegetables, jalapeno, cilantro, olive oil, and seasoning). Pour over the scallops. Cover and let marinate at room temperature for 1 hour. Chill for an additional 5 hours if necessary, but no longer. You can eat this after 2 hours.

Serve with tortilla chips or spoon into avocado halves.

One Comment

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Profile photo of Jen

Jen on 4.27.2010

I made this last night. I love ceviche so I was interested to see how it would turn out. It made quite a lot. It was really good, but I think in the future I will omit the cucumber and replace with chopped bell pepper. Thanks for the recipe

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