Featured Recipe: Scallop Ceviche

This recipe is quintessential summer to me.  It’s so fresh, light, and simple.  It’s packed full of flavor and color.  The lime soaked veggies serve very well on their own as a side dish too.



1lbs fresh bay scallops

juice from 6-8 limes (about 1 cup)

1 avocado, diced

1 mango, diced

1 green bell pepper, diced

1/4 red onion, small diced

2 ears corn, kernels cut from cob

2-3 tomatillos, diced

1/2 cup cilantro, chopped

1/2 tsp kosher salt

4 tostadas


Soak scallops in lime juice and let sit for 30 – 60 mins.  Once scallops are “cooked” through, remove from juice.  Reserve about 1/4 cup of lime juice to coat the fruit and veggies.

Gently toss everything together and serve immediately on crispy tostadas.


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