Fresh Scallop Mango Ceviche Amuse-Bouche Recipe

Name: Fresh Scallop Mango Ceviche Amuse-Bouche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Red Bell Pepper, Finely Diced; 2 Tablespoons Red Onion, Finely Diced; 1/4 cups Mango, Finely Diced; 1/4 cups Cilantro, Chopped; 1/2 teaspoons Jalapeno, Finely Diced; 1 clove Garlic, Minced Or Grated; 2 teaspoons Ginger, grated; 1/2 whole Lemon, Juiced; 1 whole Lime, Juiced; 1/2 teaspoons Salt; Oil, For Searing Scallops; 10 whole Scallops

Servings: persons

1/4 cups Red Bell Pepper, Finely Diced
2 Tablespoons Red Onion, Finely Diced
1/4 cups Mango, Finely Diced
1/4 cups Cilantro, Chopped
1/2 teaspoons Jalapeno, Finely Diced
1 clove Garlic, Minced Or Grated
2 teaspoons Ginger, grated
1/2 whole Lemon, Juiced
1 whole Lime, Juiced
1/2 teaspoons Salt
Oil, For Searing Scallops
10 whole Scallops

1
Add bell pepper, onion, mango, cilantro, jalapeno, garlic and ginger to the lemon and lime juice.
2
Add salt to taste.
3
Let sit for twenty minutes or more.
4
Heat oil in a large skillet.
5
Season scallops with salt and pepper.
6
Add the scallops to the pan once the oil is hot (your should hear them sizzle!).
7
Sear for a minute to a minute and a half on each side.
8
They should have a golden crust and be slightly translucent in the middle.
9
Place scallop on a small spoon.
10
Using a small slotted spoon, scoop out about a tablespoon of the ceviche mixture and place in the center of each scallop.
11
Serve!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Red Bell Pepper, Finely Diced, 2 Tablespoons Red Onion, Finely Diced, 1/4 cups Mango, Finely Diced, 1/4 cups Cilantro, Chopped, and more.

Yes, Fresh Scallop Mango Ceviche Amuse-Bouche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Scallop Mango Ceviche Amuse-Bouche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions