Scallop and Mango Ceviche

Scallop and Mango Ceviche
Makes:
8 servings, 3/4 cup each
Prep Time:
15
minutes
Total Time:
135
minutes
Dairy FreeLow CalorieLow FatLow Sodium
The quick and easy ceviche uses scallops and sweet mango. The flavor is further enhanced with the addition of jicama, tomatoes, cilantro and serrano chile. This appetizer is ready in 2 hours but will hold for 10 hours making it perfect for the next time you entertain.

In this recipe:


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Ingredients:

  • 1 pound sea scallops, sliced into quarters
  • 1 cup fresh lime juice
  • 1 mango, chopped (about 1 1/2 cups)
  • 2/3 cup chopped jicama
  • 1/2 cup grape or cherry tomatoes, quartered
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1 serrano chile, seeds and veins removed, chopped
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon crushed red pepper flakes
  • Baked tortilla chips (optional)

Directions:

COMBINE scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap.

REFRIGERATE for 2 to 10 hours. The ceviche will be “cooked” by 2 hours but will hold for 10 hours.

SERVE with tortilla chips, if desired.

Cook’s Tip: Serve ceviche with a small dollop of Avocado Crema! Combine flesh from half of a large avocado, ½ cup low fat sour cream, 2 tablespoons NESTLÉ CARNATION Evaporated Lowfat 2% Milk, 2 tablespoons chopped fresh cilantro and 2 teaspoons fresh lime juice in a food processor; cover and process until smooth. Season with salt.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 90
  • Calories from Fat: 5
  • Total Fat: 0.5g (1% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 15% of DV
  • Vitamin C: 45% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Scallop and Mango Ceviche

Ingredients

  • 1 pound sea scallops, sliced into quarters
  • 1 cup fresh lime juice
  • 1 mango, chopped (about 1 1/2 cups)
  • 2/3 cup chopped jicama
  • 1/2 cup grape or cherry tomatoes, quartered
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1 serrano chile, seeds and veins removed, chopped
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon crushed red pepper flakes
  • Baked tortilla chips (optional)

 

Directions

COMBINE scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap.

REFRIGERATE for 2 to 10 hours. The ceviche will be “cooked” by 2 hours but will hold for 10 hours.

SERVE with tortilla chips, if desired.

Cook’s Tip: Serve ceviche with a small dollop of Avocado Crema! Combine flesh from half of a large avocado, ½ cup low fat sour cream, 2 tablespoons NESTLÉ CARNATION Evaporated Lowfat 2% Milk, 2 tablespoons chopped fresh cilantro and 2 teaspoons fresh lime juice in a food processor; cover and process until smooth. Season with salt.

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