Scallop Ceviche

 


1 lb. small scallops

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted and diced

1 jalapeno, stem and seeds removed, finely diced

1/4 cup red onion, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1/4 cup lime juice

1/4 cup orange juice


In a large mixing bowl, add avocado, mango, jalapeño and red onion.  Add scallops, lime and orange juices.  Sprinkle with salt and mix well to combine. refrigerate for 30 minutes.  

Sprinkle with fresh cilantro and mix.  Serve chilled. 

Wine Pairing: 2023 Fenestra Winery Viognier 



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