Scallop, Mango, and Mint Ceviche

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Serves: 4–6 | Active time: 45 minutes


  • 1/2 pound bay scallops (or other fresh, firm-fleshed white fish)
  • 1/2 cup lime juice
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon salt, more to taste
  • 1 tablespoon jalapeño, finely diced, more to taste
  • 1/4 cup red onion, diced
  • 2 scallions sliced
  • 1 mango, diced
  • 1 cup jicama, diced
  • 10 fresh mint leaves, cut into thin ribbons (or 1/8 cup cilantro)
  • 1 avocado, cubed



Place scallops, lime juice, orange juice, zest, and salt in a bowl and mix. Add jalapeño and onion and mix again. Add mango and jicama to the bowl. Mix and refrigerate 20 minutes. Add fresh mint and taste. Adjust salt and jalapeño to taste. Right before serving, stir in the avocado, again adjusting salt. Serve as an appetizer with tortilla chips.

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