Mouthwatering Chilean Seafood Ceviche Salad: A Paleo-Friendly Masterpiece

Allergens

Shellfish (shrimp), Seafood (scallops)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb sea scallops
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 small red onion, finely chopped
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 2 cups mixed leafy greens
• Salt and pepper, to taste

Instructions

1. Step 1: In a large mixing bowl, combine shrimp and scallops with lime juice, lemon juice, orange juice, and olive oil. Let it marinate for at least 30 minutes in the refrigerator. Step 2: While the seafood is marinating, prepare your vegetables by finely chopping the red onion, dicing the bell pepper, halving the cherry tomatoes, and dicing the avocado. Step 3: Once the seafood has finished marinating, drain any excess liquid and set aside. In a large serving bowl, mix together the leafy greens, red onion, bell pepper, cherry tomatoes, and avocado. Step 4: Gently fold in the marinated shrimp and scallops to the salad. Season with salt and pepper to taste, and serve immediately.

Chef’s Insight

This recipe combines the best of Chilean cuisine with the principles of a paleo diet, creating a delicious dish that is both satisfying and nutritious.

Notes

Feel free to customize this recipe with your favorite vegetables and protein sources.