Mango Scallop Ceviche
Dive into the vibrant, refreshing flavors of Mango Scallop Ceviche, a show-stopping appetizer perfect for summer gatherings or an elegant light meal. Featuring tender sea scallops "cooked" to perfection in tangy lime juice, this ceviche is elevated with the natural sweetness of ripe mango, the crunch of red bell pepper, and a zesty kick from jalapeño. Red onion and fresh cilantro add layers of brightness, while creamy avocado provides the perfect finishing touch. Enhanced with a drizzle of olive oil and perfectly seasoned, this no-cook recipe is easy, healthy, and bursting with tropical flair. Serve it chilled with crisp tortilla chips or refreshing lettuce wraps for a dish that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 0.5 cup fresh lime juice
- 1 large mango, peeled and diced
- 0.5 cup red bell pepper, finely diced
- 0.25 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, diced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- tortilla chips or lettuce leaves (for serving, optional)
Instructions
Rinse the scallops under cold water, pat them dry with paper towels, and cut them into bite-sized pieces (about 1/2-inch cubes).
In a large glass or ceramic bowl, combine the scallop pieces with the lime juice. Ensure the scallops are fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, stirring occasionally. The acid from the lime juice will 'cook' the scallops, turning them opaque.
While the scallops marinate, prepare the remaining ingredients. Dice the mango, red bell pepper, and red onion; mince the jalapeño; chop the cilantro; and dice the avocado.
Once the scallops are opaque and firm, remove the bowl from the refrigerator. Drain off most of the lime juice, leaving about 2 tablespoons in the bowl to retain some of the flavor.
Add the diced mango, red bell pepper, red onion, jalapeño, and cilantro to the scallops. Gently toss to combine.
Season the ceviche with sea salt, black pepper, and olive oil. Mix well, being careful not to mash the ingredients.
Just before serving, gently fold in the avocado. Taste and adjust seasoning if needed.
Serve the Mango Scallop Ceviche chilled, either on its own, with tortilla chips, or in lettuce wraps.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
