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  • Scallop Ceviche Crudo with Avocado Mousse and Spicy Mango Salsa

Re-create our Bubbles & Bites: The Flavors of Mexico food & wine pairing at home with our exclusive recipe for Scallop Ceviche Crudo with Avocado Mousse and Spicy Mango Salsa!

This light, fresh dish is simple to make ahead and bursting with flavor! Chef David Rios is from Sonora, Mexico on the Gulf of California where seafood is always in abundance. Ceviche—fresh fish and vegetables that are “cooked” or cured in citrus juices—has its origins in Peru, but Mexico adopted it, omitting most vegetables save onion and avocado. The sweet mango, silky avocado, herbaceous cilantro, and kick of jalapeno make this an impeccably balanced dish that pairs perfectly with a rich and complex sparkling wine like our Estate Brut. Enjoy!

For the Ceviche

Ingredients

  • 8 large sea scallops, foot removed, sliced crosswise ¼ inch
  • 1 tablespoon grapeseed oil
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1 jalapeno, finely diced
  • 1/4 red onion, finely diced
  • 2 tablespoons cilantro, finely chopped
  • Salt and pepper to taste

Instruction

In a small bowl, whisk together the oil, lime juice, orange juice, salt and pepper. Add scallops and allow them cure at room temperature for 15 minutes. Incorporate the jalapeno, red onion, and cilantro.

For the Avocado Mousse

Ingredients

  • ½ avocado
  • Juice of 2 Limes
  • 1 tablespoon avocado oil
  • Salt and pepper to Taste

Instruction

Place all ingredients in a blender or food processor. Pulse the Food Processor for a minute and then blend it on high for two minutes or until the mixture has a smooth and silky texture.

For the Spicy Mango Salsa

Ingredients

  • 1 ripe mango, diced
  • ½ medium red pepper
  • 2 tablespoons red onion, chopped
  • 1 tablespoon cilantro, chopped
  • Juice of 1 large lime
  • Salt and pepper to taste

Instruction

In a serving bowl, combine the mango, pepper, onion and cilantro. Drizzle with lime juice and season with salt and pepper. Stir the ingredients together. Let the salsa rest for at least 10 minutes prior to serving to integrate flavors.

To serve, place scallop ceviche in a serving dish and top with the avocado mousse. Garnish with the mango salsa and enjoy! Pair with our 2015 Estate Brut Cuvée.

Recipe by Creative Palate Works Catering
Photo by Sakhon Nhek