Scallops and Mango Ceviche

Scallops and Mango Ceviche

Scallops and Mango Ceviche

Servings

4

Prep Time

10 minutes

Cook Time

2-4 hours

Category

Appetizers

Marinade scallops in Maine-ly Drizzle's Herbs de Provence Olive Oil and Maine-ly Drizzle's AlfoosMango Balsamic. Serve with sliced mangos and avocados for a zesty seafood salad.


Scallops and Mango Ceviche

Ingredients

  • 1 lb fresh bay scallops

  • 3 limes, zested and juices

  • 1/3 c Maine-ly Drizzles Alfoos Mango White Balsamic

  • 3 T Maine-ly Drizzle's Herbs de Provence Olive Oil

  • sm. bunch fresh chives, chopped

  • 1 ripe mango, peeled and sliced

  • 5 radishes, sliced thinly on a mandolin

  • 2 avocados, peeled, medium diced

  • 1 Serrano chili, sliced thinly on a mandolin

Directions

  1. in a non-reactive bowl, marinate the scallops in lime juice, lime zest, Mango White Balsamic, chives, mango and Tarragon Olive Oil for 2-4 hours in the refrigerator, stirring occasionally.

  2. Remove from refrigerator and allow to reach room temperature. Mix in the avocado and radish. Plate in a small bowl and finish with a sprinkle of Lime Sea Salt and a garnish of Serrano chili slices.
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