There is so much going on in this Bahamian-inspired ceviche (pronounced “say-beach-chay”), especially in the texture department: juicy fruits, crunchy vegetables and melting scallop tossed together in perhaps the most simple and healthy dressing ever seen. This is not only the perfect summer salad, but its ingredients makes it uniquely satisfying. Serve this with a spoon, as you don’t want to miss a thing.
Serves 4
10 scallops, as fresh as possible
8 cherry tomatos, quartered
1/4 cup red onion, finely chopped
1/2 cup capsicum (any color), diced
1/4 cup mango, diced
1/4 cup pineapple, diced
1/2 juice of a lime, freshly squeeze
1/2 juice of an orange, freshly squeeze
A pinch of salt
1. Clean and pat dry scallops. Chop them into small pieces (around 8 pieces for the large scallop and 4 for the small ones) and place them into a mixing bowl.
2. Add cherry tomatoes, red onion, capsicum, mango, pineapple, lime juice, orange juice and salt then, combine well.
3. Cover and let it marinated in the fridge for at least 2 hours, at best overnight.
This salad will last up to 2 days properly stored in the fridge.
Cheers Xx
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