Hokkaido Sea Scallop and Mango Ceviche
Servings 4
Ingredients
- 15 Hokkaido sea scallops diced into 1/2-inch pieces, about 1/2 lb
- Juice and zest of 3 or 4 limes
- 1 serrano pepper seeds and veins removed and finely diced
- 1 large mango peeled, pitted, and diced into ½-inch cubes
- 3/4 cup finely diced red onion
- 1/4 cup finely chopped cilantro
- 2 Tbsp orange zest
- 2 Tbsp orange juice
- Pinch of salt
Instructions
- 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.
- 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.
- Spoon into individual glasses and serve with a spoon.
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