I love seafood. Pretty much any seafood. In fact, the only thing better than fresh seafood in my books is when it’s made into ceviche. But often ceviche is full of nightshades like tomatoes and jalapenos – I wanted to make a version that was Autoimmune Protocolfriendly. So I came up with this Bay Scallop Ceviche with Mandarin Oranges. It sounds a little zany, but it’s a great combination! Sweetness from the bay scallops, tang from the citrus, a little gentle heat from radishes and some extra creaminess from avocado. Who needs nightshades?
Teeny tiny bay scallops are much cheaper than their sea scallop cousins, but they’re actually even sweeter. I always keep an eye out for when they go on sale in the frozen section and pick up a few bags when they’re about half their usual price. People give frozen seafood a bad rap, but I’ve made this dish with both “fresh” and frozen (thawed) bay scallops and really can’t tell the difference.
The other great thing about making this Bay Scallop Ceviche is that bay scallops are a great lazy girl’s ingredient since they’re already bite sized. No chopping needed! Ceviche is essentially a raw dish, since the seafood is “cooked” using the acidity of citrus juices – so make sure that your Bay Scallop Ceviche is made using super fresh bay scallops! When I say “super fresh”, I mean… don’t defrost a bag and then leave them in the fridge for the week 😉 Oh, and make sure that it’s ok for you to be eating uncooked seafood in the first place, of course.
This recipe is Whole 30 compliant and suitable for the Autoimmune Protocol. It’s also part of the Phoenix Helix AIP Recipe Roundtable – check it out!Print
Bay Scallop Ceviche with Mandarin Oranges
This Bay Scallop Ceviche is nightshade free and Autoimmune Paleo friendly but still full of flavor from sweet mandarin orange segments, avocado & radishes.
- 1 lb bay scallops, rinsed and drained
- 1/2 cup mandarin juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 avocado, chopped into bite size pieces
- 1 packed cup fresh mandarin segments, pith removed & cut in half
- 3/4 cup thinly sliced radishes
- 1/4 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 2 tbl lime juice
- 1 tbl extra virgin olive oil
- 1 tsp coconut aminos
- MARINATE: Check the bay scallops for any remaining side muscles and remove them if necessary. Place them in a bowl and pour over the lemon, lime and mandarin juices. Cover and refrigerate for 2 hours, until the bay scallops are opaque all the way through.
- MIX: Remove the bay scallops from the fridge and drain off the juice and excess liquid. Place them in a large bowl and add all the remaining ingredients. Toss gently to combine and serve immediately.
This recipe is suitable for the Whole 30 program and suitable for Autoimmune Paleo.
If you would like to make this Bay Scallop Ceviche with Mandarin Oranges in advance, follow the recipe above but omit the chopped cilantro, 2 tbl of lime juice and avocado. When you are ready to serve, add those remaining ingredients and toss to combine.
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I had no idea scallops could be eaten raw! Or did I miss something?? Sounds delish!
Yes, they can be served as a sashimi / sushi or crudo type recipes 🙂 In this recipe, they’re “cooked” by the citrus juices, so the texture wouldn’t be quite the same as those raw preparations, though. Hope that helps!
Can you use naval oranges instead of mandarin oranges?
Absolutely. You’ll need to segment and chop them into bite size pieces. Grapefruit also works really nicely here!