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Scallop Mango Ceviche
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
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Scallop Mango Ceviche

Scallop Mango Ceviche

Scallop Mango Ceviche
One Star Guiding Stars
  • Servings:4 (333 g)
  • Prep Time:30 minutes
  • Cook Time:90 minutes
1. Bring 1/2" water to a simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through (3-5 minutes). Drain the scallops and transfer to a medium bowl.
2. Add half the mango to the bowl with the scallops.
3. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops. Add peppers and onion and toss gently to combine.
4.  Cover and refrigerate for 1 hour, gently stirring halfway through. Serve chilled.