Florida Caribbean Salad Ceviche

Step 1

Thaw mango and avocado according to package instructions. Hold chilled.

Step 2

Bring vinegar, water, syrup or sugar and Kosher salt to a boil in a small saucepan. Remove from heat and let cool for 10 minutes. Put onion in a medium bowl, pour vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.

Step 3

In a glass or non-reactive bowl, add sliced scallops, lime juice and orange juice. Season with salt and pepper. Combine well and refrigerate for 2 hours. Stir in cilantro, mango, and avocado just before serving.

Step 4

To serve; place 8 chilled square or rectangle plates on counter. Divide ceviche mixture among plates making sure colors and ingredients are all visible. Garnish with 1/2 oz. watercress lettuce and 4 radish slices.