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Scallop and Mango Ceviche
Dairy Free

Ceviche de pétoncles et de mangue à cinq ingrédients

By: Larry's Catch 4.92(43 reviews)

Sweet mango, fresh lime, and tender scallops come together in this bright, tropical ceviche perfect for warm days.

TIME
TIME
35 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 1 lb Larry’s Catch Wild Atlantic 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

Instructions

  1. Thaw scallops in the refrigerator for 8–12 hours, or quick-thaw in cold water for 30–40 minutes, changing water halfway.
  2. Pat scallops dry with paper towel and dice into small cubes.
  3. Dice mangoes, finely chop red onion, and chop cilantro (and jalapeño if using).
  4. Combine scallops, mango, red onion, and cilantro in a large bowl.
  5. Pour in fresh lime juice and gently toss to coat.
  6. Season with salt and pepper to taste.
  7. Add jalapeño if desired for heat.
  8. Cover and refrigerate for at least 20 minutes to allow flavours to meld and the citrus to lightly cure the scallops.
  9. Serve chilled in small glasses, on tostadas, or with tortilla chips.

Nutrition Values

Per serving (200 g)
  • Calories: 240 kcal
  • Protein: 24 g
  • Total Fat: 2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 28 g
  • Sugars: 20 g
  • Fiber: 2 g
  • Cholesterol: 45 mg
  • Sodium: 380 mg

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