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
Defrost scallops, cut into bite sized cubes, and place in a bowl with the red onion.
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.
Drain the lime juice from the scallops.
Add in the cilantro, mango, tomato, and diced pepper.
Salt and pepper to taste
Use within 2 days (It’s best fresh though!)