Scallop Ceviche Salad

Ingredients

• 1 lb sea scallops
• 1/2 cup citrus juice, but if you only have 1 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor (I like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combination really adds a good flavor and fresh really is the only way to go. ju oranges, 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes (to taste)
• 1 tablespoon olive oil, to finish off the dish
• 1 mango, cut in thin slices
• 1 small red onion, cut in half and then very thin sliced

Salad Bed

• 1/2 cup thin sliced red pepper
• 1 small avocado, chopped
• 5 ounces arugula (1 bag of arugula. Dole or any name brand will work)
• 1/2 teaspoon ground black pepper

Baguettes

• 1 baguette, thin sliced
• 1 slice havarti cheese

Directions

1. 1

   Marinade -- Slice the mango and onion and add them to a small baking dish. Then add the citrus juice, red pepper flakes and toss lightly to coat. Cover with plastic wrap for 20-30 minutes.

2. 2

   Scallops -- Slice the scallops into thin slices and add to the citrus marinade for another 5 minutes.

3. 3

   Salad -- Add the thin red pepper and avacado to the arugula and toss. Plate the salad on a plate and top with the cerviche. Pour the extra marinade over the greens along with a drizzle of olive oil and fresh ground black pepper. Now that is a salad!

4. 4

   Grill or bake some baguette slices and top with a slice of havarti cheese and toast until melted. Serve with the cerviche salad.