Bay Scallop Ceviche served with Perrier-Jouët Blanc de Blancs
Bay Scallop Ceviche served with Perrier-Jouët Blanc de Blancs
Bay Scallop Ceviche
Bay Scallop Ceviche

Bay Scallop Ceviche served with Perrier-Jouët BlANC DE BLANCS

(Serves 4) 
Ingredients:  

1 lb of bay scallops, halved  

2 Tbl EVOO 

1/3 cup lime juice 

1/3 cup lemon juice 

1/3 cup orange juice 

1 large avocado, cut into chunks 

2 mangoes, cut into cubes 

½ cup minced cilantro 

1 cup minced red onion (you can also use yellow or Vidalia, your preference!) 

Salt & Pepper to personal taste 

Chopped macadamia or hazelnuts (optional) 

  

 
Bay Scallop Ceviche served with Perrier-Jouët Blanc de Blancs
Bay Scallop Ceviche served with Perrier-Jouët Blanc de Blancs
Directions: 
  1. Combine the EVOO with the citrus juices in a bowl and whisk to emulsify 

  1. Add the scallops and toss to coat. Put in the fridge to ‘cook’ for around 2 hours 

  1. While that is happening, combine the avocado, cilantro, red onion, and mango 

  1. Once the scallops are ready (they should have turned opaque), add the full mixture (citrus juice included) to the other ingredients, stirring to incorporate 

  1. Add salt and pepper to taste, and garnish with chopped nuts if desired. Enjoy with baked pita chips, tortilla chips, bagel chips, etc, or just a spoon right out of the bowl. 

Photo credit: Hannah Hill www.visualsbyhannah.com

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