Scallop Ceviche Salad

• 1 lb sea scallops
• 12 cup citrus juice, but if you only have 1 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor (I like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combination really adds a good flavor and fresh really is the only way to go. ju oranges, 1 lemon and 1 lime. So inexpensive and so easy, it is worth the flavor
• 1 teaspoon kosher salt
• 12 teaspoon red pepper flakes (to taste)
• 1 tablespoon olive oil, to finish off the dish
• 1 mango, cut in thin slices
• 1 small red onion, cut in half and then very thin sliced
• 12 cup thin sliced red pepper
• 1 small avocado, chopped
• 5 ounces arugula (1 bag of arugula. Dole or any name brand will work)
• 12 teaspoon ground black pepper
• 1 baguette, thin sliced
• 1 slice havarti cheese

1. Marinade -- Slice the mango and onion and add them to a small baking dish.
2. Then add the citrus juice, red pepper flakes and toss lightly to coat.
3. Cover with plastic wrap for 20-30 minutes.
4. Scallops -- Slice the scallops into thin slices and add to the citrus marinade for another 5 minutes.
5. Salad -- Add the thin red pepper and avacado to the arugula and toss.
6. Plate the salad on a plate and top with the cerviche.
7. Pour the extra marinade over the greens along with a drizzle of olive oil and fresh ground black pepper.
8. Now that is a salad!
9. Grill or bake some baguette slices and top with a slice of havarti cheese and toast until melted.
10. Serve with the cerviche salad.

scallops, citrus juice, kosher salt, red pepper, olive oil, mango, red onion, red pepper, avocado, arugula, ground black pepper, baguette, cheese

Taken from www.food.com/recipe/scallop-ceviche-salad-387150 (may not work)