Ceviche Salad

How about a little blast from the past? Citrusy, light-tasting grilled seafood gives a classic spinach salad a refreshing makeover.

Recipe Courtesy of Cuisine at Home
Makes: 8 cups salad, 3 cups seafood   
Total time: 30 minutes
Whisk Together:
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup brown sugar
  • 2 T. olive oil
  • 1 T. fresh ginger, minced
  • 1 t. red pepper flakes
  • 1/2 t. kosher salt
Coat with; Grill:
  • 3/4 lb. shrimp, peeled, deveined
  • 3/4 lb. sea scallops
  • 2 T. olive oil
  • Salt and pepper to taste
Toss Together; Garnish with:
  • 6 cups baby spinach
  • 2 oranges, segmented
  • 1 cup grape tomatoes, halved
  • 1 avocado, pitted, diced
  • 1/2 cup red onion, thinly sliced
  •  Fried corn tortilla strips, tortilla chips, or corn chips
  1. Preheat grill to medium-high.
  2. Whisk orange and lime juices, sugar, 2 T. olive oil, ginger, pepper flakes, and 1/2 t. kosher salt together for the vinaigrette.
  3. Divide vinaigrette in half.
  4. Coat shrimp and scallops with 2 T. oil and season with salt and pepper.
  5. Grill until cooked through, 2–3 minutes per side, then off heat, toss with half the vinaigrette.
  6. Toss spinach, oranges, tomatoes, avocado, and onion together in a bowl with the remaining vinaigrette to coat.
  7. Top each serving of salad with seafood and garnish with tortilla strips, tortilla chips, or corn chips.