Ceviche With Mint And Mango
- Total Time
- 10 minutes, plus 6 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound small bay scallops
- 1cup fresh lime juice
- 1mango, peeled and cut into -inch dice
- ½red onion, peeled and finely diced
- 1hot red chili pepper, or to taste, seeded and minced
- 1clove garlic, peeled and minced
- 2tablespoons vegetable oil
- â…“cup chopped mint leaves
Nutritional analysis per serving (4 servings)
221 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 15 grams protein; 451 milligrams sodium
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.
Powered by
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.