Buenos Dias Scallop Ceviche

Fresh and citrusy, this recipe is a beautiful combination of impeccably fresh seafood, citrus & herbs. With a touch of chili heat it is perfect to play with the citrus notes & freshness of Buenos Dias.

Prep Time

10 minutes

Ideal Cooking Time

30 minutes

Number of servings

4 appetizer servings, 2 entree servings


8 large fresh scallops, sliced in half lengthwise
3 tbsp Buenos Dias
4 limes, juices
1 avocado, diced
2 cups salad greens
1 red chili pepper, finely minced
½ red onion, finely chopped
1/4 cup fresh cilantro, coarsely shredded
½ tsp kosher salt, plus extra to season
Fresh milled pepper, to taste
2 tbsp olive oil


  1. In a bowl toss the scallops with the salt. Let sit for one minute.
  2. Add the red onion, lime juice, beer, chili pepper to the bowl.
  3. Toss mixture and make sure all the scallops are coated.
  4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  5. Remove the bowl from the fridge and lift the scallops out of the marinade. Leave the excess liquid in the bowl.
  6. Place the scallops on 4 chilled salad plates.
  7. Using the bowl the scallops were marinated in, toss the salad greens and avocado with the olive oil. Add a good grind of freshly milled black pepper & a pinch of sea salt.

Arrange the salad nicely on the plates and serve.


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