Mustard Scallop Salad

We love ceviche in all forms. This recipe is inspired by our love for scallops and how well they pair with mustard oil and mango.

makes ~4 cups


½ of an English cucumber, thinly sliced

8 large scallops, thinly sliced (very high quality)

Juice of 2 limes

1 tsp salt

3 radishes, thinly sliced

½ cup diced sweet ripe mango

1 Tbsp thinly sliced serrano peppers 

4 Tbsp mustard oil

10-12 kari leaves

1 tsp mustard seeds

¼ cup pine nuts


    1. To prepare the salad, layer the bottom of a serving bowl or a plate with the cucumber and scallops. 
    2. Top with lime juice, salt, radishes, mango, and serrano peppers. Set aside.
    3. Heat up mustard oil. Add kari leaves and then add mustard seeds to pop. Pour over the salad.
    4. Top with pine nuts and serve. 

    ideas / variations

    • Try using nectarines or peaches instead of mangos. 
    • To get rid of the heat, remove the serrano pepper.