Scallops and Mango Ceviche
INGREDIENTS:
1 lb. fresh bay scallops
3 limes, zested and juiced
1/3 Cup Mango White Balsamic Vinegar
Fresh chives, small bunch chopped
1 ripe mango, peeled and sliced
5 radishes, sliced thin
2 avocados peeled, medium diced
1 Serrano Chili pepper
DIRECTIONS:
Marinate in a glass bowl: scallops, lime juice, lime zest, Mango White Balsamic Vinegar, chives, mango and Rosemary Olive Oil for 2-4 hours in refrigerator, stirring occasionally.
Remove from refrigerator and allow to reach room temperature. Mix in avocado and radish. Plate it in a small bowl and add a little salt to taste and garnish with thin slices of the Serrano chili pepper.
Products Used:
