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Sea Scallop Ceviche with Grilled Red Onion and Mango-Tortilla Salad

From Bobby Flay, in Dawn Davis: If You Can Stand the Heat

Serves: 8


  • 24 large sea scallops, about 1.5 lbs., halved
  • 2 c. orange juice
  • 2 c. lime juice
  • 2 c. lemon juice
  • 2 medium red onions, peeled, cut in thick slices
  • 2 c. peanut or canola oil
  • 6 blue corn tortillas, cut in fine julienne strips
  • 2 small mangoes, peeled, diced
  • 4 tbs. chives, finely chopped
  • 2 tbs. honey
  • Citrus Vinaigrette:
    • 1/4 c. orange juice
    • 1/4 c. lemon juice
    • 1/4 c. lime juice
    • 2 fresh basil leaves, cut into chiffonade
    • 1 tbs. red onion, finely chopped
    • 2 c. olive oil
    • salt and pepper
  • salt and pepper
  • 2 medium limes, peeled, sectioned, membrane removed
  • 2 medium oranges, peeled, sectioned, membrane removed


  1. In bowl, combined scallops with orange, lime, and lemon juices. Refrigerate, covered, for 2 hours or up to 1 day.
  2. Prepare grill or preheat broiler. Grill or broil onoin slices until just marked, about 2 minutes for each side.
  3. Heat oil in large skillet over medium-high heat. Fry the tortilla strips until crisp, about 30 seconds. Drain on paper towels.
  4. Drain scallops, reserving 3/4 c. juices for Citrus Vinaigrette. Combine juices, basil leaves, and blend until smooth. With processor running, slowly add olive oil until emulsified. Season to taste with salt and pepper.
  5. Add Citrus Vinaigrette to scallops. Add mangoes, chives, honey, and salt/pepper to taste. Gently mix in lime and orange sections.
  6. To serve, place onion rings in center of a larger platter. Using them as support, stand tortillas in middle. Surround with scallop and fruit mixture. Sprinkle with pepper and serve.


  • I halved this recipe. It seems like the amount of juice used to marinade the scallops is excessive, so I re-used the juice for the Citrus Vinaigrette.
  • I didn't find blue tortillas, so substituted yellow corn tortillas. They didn't fry up crisp -- either I didn't use enough oil, didn't get the oil hot enough, or maybe the tortillas were too soft, or something else.

Keywords: Mexican, Tapas, Scallops.