Easy Breezy Scallop Ceviche

Recipes, Dairy-Free, Gluten-Free, Spring

WOW! This scallop ceviche is easily one of my favorite dishes! This was a first for me in both making and eating ceviche, so I really did not know what to expect, but the results were absolutely delicious, and I loved that the dish is no-cook! I doubled the recipe and made this for a large group, which worked out perfectly, since you literally mix all the ingredients into a single bowl and serve. I love that the only thing I had to clean when I was finished was the cutting board and a knife. You’ll love it too – get the recipe below…

Scallop Ceviche

1 lb bay scallops
2 diced green tomatoes (I used tomatillos)
2 minced shallots
1 minced jalepeno
1/3 cup fresh lime juice
3/4 cup orange juice
1 bunch chopped cilantro
1 1/2 tsp salt s&p to taste
1 sliced avocado

Toss all ingredients except for the avocado and cilantro into a large serving bowl. Cover and chill, stirring occasionally, for 4 to 6 hours. Before serving, add chopped cilantro and top with sliced avocado.

Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.