Scallop Mango Ceviche

Scallop Mango Ceviche

Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and cook them lightly before marinating them in a tangy mango, lime, chile pepper and onion marinade. Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.

From EatingWell: January/February 2010
Yield: 4 servings
Active Time: 25 minutes
Total Time: 1 hour 25 minutes


  1. 1 pound dry sea scallops, tough white muscle removed (see Note)
  2. 2 ripe mangoes, peeled and chopped, divided
  3. 1/3 cup lime juice
  4. 3/4 teaspoon salt
  5. 3/4 cup thinly sliced chile peppers, such as poblanos or jalape
  6. 1/3 cup very thinly sliced red onion


  1. Bring 1/2 inch water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 minutes. Transfer the scallops to a medium nonreactive bowl (see Tip) with a slotted spoon. (Discard the poaching liquid.)
  2. Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops. Add chile peppers and onion; gently toss to combine. Cover and refrigerate the ceviche for 1 hour, gently stirring halfway through. Serve chilled.

Tips & Notes


Nutrition Per Serving: 181 calories; 1 g fat (0 g sat, 0 g mono); 37 mg cholesterol; 24 g carbohydrates; 20 g protein; 2 g fiber; 622 mg sodium; 607 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Magnesium & Vitamin A (20% dv), Potassium (17% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 3 lean meat