A tropical mango ceviche or “ ceviche tropical de mango e pescado ” made with wild caught baby scallops, lots of fresh lime, lemon, tart orange and grapefruit juice.
Course Appetizer
Cuisine Latin
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8
Author Florentina
Ingredients
2lbbaby wild scallops
2large mangoes ( diced)
4limes (juiced)
5acidic lemons like Eureka or Lisbons- juiced
3oranges -juiced
1/2grapefruit – juiced
8scallions – thinly sliced
3red chilly peppers – thinly sliced
1green chilly pepper – thinly sliced
The zest from 1 lemon, 1 lime and 1 orange
1tspsea salt + more to taste
1/2cCilantro leaves – roughly torn
red pepper flakes to taste
Instructions
In a large glass dish spread the scallops, mangoes,scallions, zest and chilly peppers. Season with a good pinch of sea salt sprinkled from above, then crack some black pepper on top. Make sure to get good coverage all over the top.
Pour the squeezed citrus juices over the top making sure it covers everything. Give everything a gentle stir. Sprinkle with red chilly flakes and the cilantro leaves. Cover with plastic wrap and refrigerate for a couple of hours or overnight.