See scallops in a new light: the tang of lime pairs with a sweet and sultry mango-chili duo that will make you fall in love with seafood all over again. Unlike traditional ceviche, which simply uses an acidic marinade to denature the proteins, this recipe works with fully cooked scallops so you can be confident of food safety.Tip: The richness of this dish can be overwhelming. You may try making it 6-8 side servings instead.
1 lb. dry sea scallops, tough muscle removed
2 mangoes, peeled and chopped, divided
1/3 cup lime juice
3/4 tsp. salt
3/4 cup thinly sliced chili peppers
1/3 cup thinly sliced red onion