Hokkaido Sea Scallop and Mango Ceviche
Servings
4
Servings
4
Ingredients
  • 15 Hokkaido sea scallopsdiced into 1/2-inch pieces, about 1/2 lb
  • Juice and zest of 3 or 4 limes
  • 1 serrano pepperseeds and veins removed and finely diced
  • 1 large mangopeeled, pitted, and diced into ½-inch cubes
  • 3/4cup finely diced red onion
  • 1/4cup finely chopped cilantro
  • 2 Tbsp orange zest
  • 2 Tbsp orange juice
  • Pinch of salt
Instructions
  1. In shallow, nonreactive bowl or glass container with fitted lid, add sea scallops, lime zest, and lime juice to completely cover scallops. Cover and refrigerate for 10 minutes.
  2. To scallop bowl, add serrano pepper, mango, onion, cilantro, orange zest, orange juice, and salt to bowl and return it to refrigerator for a further 40 minutes.
  3. Spoon into individual glasses and serve with a spoon.
Recipe Notes

Per ceviche: 174 calories; 19 g protein; 1 g total fat (0 g sat. fat); 25 g total carbohydrates (14 g sugars, 4 g fiber); 247 mg sodium