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Mango Scallop Ceviche

Mango Scallop Ceviche Recipe

Beautiful and delicious way to eat scallops. Festive presentation for parties. Never lasts long here. Cook time is overnight marinating.
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Prep Time 15 mins
Cook Time 8 hrs
Course Appetizer
Cuisine Peruvian
Calories 113.3 kcal

Ingredients
  

  • 1 lb sea scallops, quartered
  • 5 limes, juice of (approx 1/4 Cup or so if limes are not juicy enough, use bottled juice)
  • 1/2 cup raspberry vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 green bell peppers
  • 2 yellow bell peppers
  • 2 red bell peppers, seeded and diced
  • 1 1/2 red onions, diced
  • 2 -3 mangoes, diced
  • 6 plum tomatoes, seeded and diced
  • 4 tablespoons fresh cilantro, chopped fine
  • tortilla chips
  • cracker

Instructions
 

  • Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
  • The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
  • Adjust any seasoning.
  • Serve with tortilla chips or crackers.

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Nutrition

Serving: 228gCalories: 113.3kcalCarbohydrates: 21.4gProtein: 7.5gFat: 0.8gSaturated Fat: 0.2gCholesterol: 10.9mgSodium: 417.1mgFiber: 3.2gSugar: 12.8g
Keyword Mexican, Weeknight
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