Scallops and Mango Ceviche
Share
Scallops and Mango Ceviche
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4
Prep Time
10 minutes
Cook Time
2-4 hours
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
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.
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.