Caroline PhillipsComment

Tropical Scallop Ceviche

Caroline PhillipsComment
Tropical Scallop Ceviche

Recipe Inspiration

Walking along Hobe Sound beach in South Florida, I saw a line of fisherman stretched about a mile down the shore. They were catching plenty of fish, and it got me thinking about making a new seafood recipe. I decided on a scallop ceviche with fresh mango and cilantro. The ceviche is best served on tostadas or used as a filling for fish tacos.


  • 1 lb of frozen jumbo sea scallops

  • 1 mango cubed

  • 1/2 red onion sliced lengthwise

  • 1 bunch of cilantro roughly chopped

  • 1 1/2 cups fresh lime juice (about 10 limes)

  • 1/2 cup halved grape tomatoes

  • 1 serrano pepper finely diced


  1. Defrost scallops, cut into bite sized cubes, and place in a bowl with the red onion.

  2. Pour lime juice over the scallops, cover the bowl, and set it in the fridge for 30-40 minutes until the scallops have turned white.

  3. Drain the lime juice from the scallops.

  4. Add in the cilantro, mango, tomato, and diced pepper.

  5. Salt and pepper to taste

  6. Use within 2 days (It’s best fresh though!)