Looking for a refreshing dish to cool down this Labour Day? Our Scallop and Mango Ceviche is the answer. This vibrant and tropical appetizer combines tender Larry’s Catch scallops with sweet mango, zesty lime, and a touch of cilantro. It’s a delightful blend of flavours that’s as easy to prepare as it is to enjoy. Perfect for serving chilled on a hot summer day, this ceviche is a crowd-pleaser that tastes like a mini vacation.
Ingredients:
- 1 lb Larry’s Catch Scallops
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh lime juice (about 2-3 limes)
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- Optional: 1 small jalapeño, finely chopped (for a spicy kick)
Thawing Instructions: Place the frozen scallops in the refrigerator for 8-12 hours or overnight. For quicker thawing, place the sealed bag in a bowl of cold water for about 30-40 minutes, changing the water halfway through.
Instructions:
- Pat the thawed scallops dry with paper towels and dice them into small cubes.
- In a large bowl, combine the scallops, diced mango, red onion, and cilantro.
- Add the lime juice and gently toss to combine. Season with salt and pepper to taste.
- If you like a bit of heat, add the finely chopped jalapeño to the mix.
- Cover and refrigerate for at least 20 minutes to allow the flavours to meld and the scallops to "cook" in the lime juice.
- Serve chilled, spooned into small glasses, on tostadas, or with tortilla chips.