Scallop Ceviche (Ceviche de Callo de Hacha) is a bite of seafood heaven. A delightful and light Mexican appetizer. Perfect for summer or special occasions.
- 1 lb scallops
- 1 avocado diced
- 1 mango diced
- 1 jalapeno stem removed, seeded, and finely diced
- 1/4 red onion finely diced
- 1 tbsp cilantro chopped
- 1/2 tspn salt
- 1 cup lime juice (about 7-8 limes)
Chop scallops into small pieces.
In a large bowl, add all the ingredients.
Mix well to combine.
Cover and refrigerate for minimum 1 hour. This will “cook” the scallops.
Remove from the fridge and serve.
You can use any kind of scallops - sea scallops, bay scallops, calico scallops.
Even frozen scallops are safe to use in this recipe. The flavors of the marinade will mask the frozen flavor.
Ceviche only needs 1 hour of marinating. However, you can make the dish the night before.
If you don’t like it too spicy, swap out the jalapeno for green bell pepper.
If you like it spicier, swap out the jalapeno for habanero, or add more jalapeno.
Calories: 202kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 499mg | Potassium: 626mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 42.8mg | Calcium: 26mg | Iron: 0.8mg