Name: Scallop and Mango Ceviche
Prep time: 15 s
Total time: 135 s
Yield: 8
Cuisine: Peruvian
Ingredients: 1 pound sea scallopssliced into quarters; 1 cup fresh lime juice; 1 mangochopped (about 1 1/2 cups); 2/3 cup chopped jicama; 1/2 cup grape or cherry tomatoesquartered; 1/3 cup chopped fresh cilantro; 1/4 cup chopped red onion; 1 serrano chileseeds and veins removedchopped; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1 teaspoon crushed red pepper flakes; Baked tortilla chips (optional)

Make It

Step 1

Combine scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap.

Step 2

Refrigerate for 2 to 10 hours. The ceviche will be “cooked” by 2 hours but will hold for 10 hours.

Step 3

Serve with tortilla chips, if desired.

Cook’s Tip:

Serve ceviche with a small dollop of Avocado Crema! Combine flesh from half of a large avocado, ½ cup low fat sour cream, 2 tablespoons NESTLÉ CARNATION Evaporated Lowfat 2% Milk, 2 tablespoons chopped fresh cilantro and 2 teaspoons fresh lime juice in a food processor; cover and process until smooth. Season with salt.