Dinner for 4

Scallop Ceviche with Tomato

Name: Scallop Ceviche with Tomato
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb sea scallops; 1 lemon; 2 tbsp zatarain's crab boil spice mix; 1 /4 cup kosher salt; 3 limes; 2 cans (10 oz) tri-color salad ready tomato wedges; 1 large avocado; 2 jalapeños; 1 tangerine; 1/4 cup chopped cilantro; tostada shells (optional); sliced radishes (optional)

Sliced scallops are chilled with citrus juice, tomatoes, avocado, jalapeños, cilantro, and crab boil spice for a bright no-cook dish.

$5.78per serving $$$

25 minstart to table

4servings

Mexican Dairy-free Gluten-free Family Dinners Summer

Ingredients

1 lb sea scallops
1 lemon
2 tbsp zatarain's crab boil spice mix
1 /4 cup kosher salt
3 limes
2 cans (10 oz) tri-color salad ready tomato wedges
1 large avocado
2 jalapeños
1 tangerine
1/4 cup chopped cilantro
tostada shells (optional)
sliced radishes (optional)

Steps

Slice the scallops into thin pieces and place them in a large bowl.
Juice the lemon, limes, and tangerine over the scallops, then stir in the crab boil spice and salt.
Chill the scallops in the citrus mixture for 15 minutes, stirring once halfway through.
Drain the tomatoes and fold them into the scallops with the avocado, jalapeños, and cilantro.
Chill the ceviche for 5 minutes, then serve with tostada shells or radishes if using.

Main ingredient on sale this week? See what to make with scallops on sale.