Bay Scallop Ceviche with Mandarin Oranges

Bay Scallop Ceviche with Mandarin Oranges that's nightshade free and Autoimmune Paleo compliant from #paleo #glutenfree #whole30 #aip

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


  1. 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.
  2. 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.