Close Menu

Bay Scallop Ceviche with Avocado Salsa Recipe

Spencer Watts wants to zest up your summer with this mouth watering ceviche and salsa.  Check out Fish The Dish for more perfect summer recipes!!


1/2 cup Mandarin orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 lb bay scallops, rinsed and patted dry
Serrano chilies, thinly chopped
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tbsp extra-virgin olive oil
Avocado Salsa
2 avocados, thinly sliced
1/2 lime, juice only
Olive oil
1/4 red onion
Serrano chili
2 tbsp cilantro leaves
2 mandarin oranges, segmented


Remove any remaining side muscles on the bay scallops.
Squeeze citrus juices into a large bowl. Add scallops to the bowl with a dash of salt. Place in refrigerator for approximately 4 hours until the bay scallops are opaque all the way through.
Make the salsa. Place diced avocado in a bowl with lime juice, salt and olive oil. Add some onion, serrano chill, and cilantro. Add segmented mandarin oranges and mix all together.
Remove scallops from the refrigerator. Add onion, serrano chili, and cilantro to the chilled scallops and stir together.
Scoop scallops into serving glasses. Pour in a little ceviche juice over them. Spoon salsa on top and drizzle with olive oil. Garnish with lime wedge and cilantro.

Get more recipes from Fish The Dish and find out when to watch here