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Tropical Scallop and Mango Ceviche

Serves 2 to 4
Time 2 hr 10 min
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.
Ingredients
  • 1 pound sea scallops trimmed and sliced into 1/3 -inch-thick rounds
  • 1 small red onion thinly sliced
  • 1/2 cup lime juice (3 to 4 limes)
  • 1/2 cup 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)
Method

In a shallow dish, combine shallots, onion, lime juice, orange juice, chives, salt and pepper. Combine well and refrigerate at least 2 hours and no more than 3 hours, stirring occasionally. Before serving, add mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.

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.
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  • 1 pound sea scallops trimmed and sliced into 1/3 -inch-thick rounds
  • 1 small red onion thinly sliced
  • 1/2 cup lime juice (3 to 4 limes)
  • 1/2 cup 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)