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.

No additional tips available.

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

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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.

Fresh Scallop Mango Ceviche Amuse-Bouche

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