Ceviche With Mint And Mango
Published August 8, 1998
- Total Time
- 10 minutes, plus 6 hours' refrigeration
- Rating
- Comments
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Ingredients
1 pound small bay scallops
1 cup fresh lime juice
1 mango, peeled and cut into -inch dice
½ red onion, peeled and finely diced
1 hot red chili pepper, or to taste, seeded and minced
1 clove garlic, peeled and minced
2 tablespoons vegetable oil
⅓ cup chopped mint leaves
Nutritional analysis per serving
25 grams carbs; 27 milligrams cholesterol; 221 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 451 milligrams sodium; 15 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
- Step 2
Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.
Private Notes
Comments
It needs a little kosher salt, and some extra heat. I added red pepper flakes and it made it better.