Tropical Scallop and Mango Ceviche

Tropical Scallop and Mango Ceviche

Serves 2 to 4

Don't rush the marinating time required for this ceviche since that's when the scallops will pick up their tangy flavor and appealing juiciness. Serve as the main course for a light lunch or supper, if you like.

  • 1 pound sea scallops, trimmed and sliced into 1/3 -inch-thick rounds
  • 1 small red onion, thinly sliced
  • 1/2 cup fresh lime juice (3 to 4 limes)
  • 1/2 cup fresh orange juice (1 to 2 oranges)
  • 1 tablespoon chopped chives
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 ripe mango, peeled and diced
  • 1/2 cup diced avocado
  • Romaine leaves and orange, lime or star fruit slices, (optional)
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Cook scallops for 1 minute in a large pot of boiling water. Remove to a shallow dish. Add red onion, lime juice, orange juice, chives, salt and pepper. Combine well and refrigerate 2 to 3 hours, stirring once or twice. Before serving, add diced mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.

Nutritional Info: 
Per Serving:190 calories (35 from fat), 4g total fat, 0.5g saturated fat, 35mg cholesterol, 470mg sodium, 20g carbohydrate (3g dietary fiber, 10g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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