Scallop and Mango Ceviche

Scallop and Mango Ceviche
Level
Easy
Prep
15 minutes
Servings
8 servings, 3/4 cup each
  • The quick and easy ceviche uses scallops and sweet mango. The flavor is further enhanced with the addition of jicama, tomatoes, cilantro and serrano chile. This appetizer is ready in 2 hours but will hold for 10 hours making it perfect for the next time you entertain.

The Secret Ingredient

Ingredients

  • 1 pound sea scallops, sliced into quarters
  • 1 cup fresh lime juice
  • 1 mango, chopped (about 1 1/2 cups)
  • 2/3 cup chopped jicama
  • 1/2 cup grape or cherry tomatoes, quartered
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1 serrano chile, seeds and veins removed, chopped
  • 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.