Scallop Mango Ceviche

Name: Scallop Mango Ceviche
Prep time: 1 h 29 min
Cook time: 1 h 29 min
Total time: 1 h 29 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 177 milliliters thinly sliced chile peppers, such as poblanos or jalape; 79 milliliters lime juice; 2 ripe mangoes, peeled and chopped, divided; 79 milliliters very thinly sliced red onion; 1 teaspoons salt; 454 grams dry sea scallops, tough white muscle removed (see Note)

The recipe Scallop Mango Ceviche is ready in about 1 hour and 29 minutes and is definitely an excellent gluten free, primal, and whole 30 option for lovers of South American food. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 66 calories, 1g of protein, and 0g of fat. This recipe serves 4. A mixture of chile peppers, lime juice, sea scallops, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Ingredients

Servings:

177milliliters

thinly sliced chile peppers, such as poblanos or jalape 79milliliters

lime juice 2

ripe mangoes, peeled and chopped, divided 79milliliters

very thinly sliced red onion 1teaspoons

salt 454grams

dry sea scallops, tough white muscle removed (see Note)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.