Ingredients Weight Measure
Scallops, jumbo 3-1/2 lbs.
Red gourmet tomatoes, medium dice 5 ea.
Yellow gourmet tomatoes, medium dice 2 ea.
Red bell peppers, medium dice 2 ea.
Red onions, medium dice 2 ea.
Cilantro, chopped 1/2 cup
Lime, fresh squeezed 4 oz. 6 ea.
Lemon, fresh squeezed 4 oz. 6 ea.
TABASCO® brand Original Red Sauce 6 Tbsp.
Tomato juice 1 cup
Brown sugar 1 cup
Extra virgin olive oil 16 oz. 1-1/4 cups
Avocados, medium dice 2 ea.
Sea salt 2 Tbsp.
Black pepper, ground 1 tsp.
Field greens 1 lb.
Plantain chips, sliced lengthwise 5 ea.


  1. To prepare the Scallop Ceviche, in a large bowl, combine all but last 2 and marinate for 4-1/2 hours before serving, or until scallops are cooked.
  2. For each serving of Scallop Ceviche, put Ceviche over 1 oz. of field greens and plantain chips.

Yield: 15 servings