Scallop Mango Ceviche

This ceviche is a mixture of scallops and mango, seasoned with chiles and red onion.

Photo of Scallop Mango Ceviche


1 lb. sea scallops
2 cups (divided) DOLE Chef-Ready Cuts Mango Cubes partially thawed
1/3 cup fresh lime juice
3/4 teaspoon salt
3/4 cup thinly sliced poblano chiles
1/3 cup thinly sliced red onion


  1. Simmer 1/2-inch water in large skillet over medium heat.  Add scallops, cook 3 to 5 minutes, or until firm and just cooked through.  Transfer scallops to medium bowl; discard poaching liquid.  Cut scallops in quarters.
  2. Add 1 cup mango cubes to bowl with scallops.  Add remaining mango, lime juice and salt in blender or food processor.   Cover; blend until smooth.
  3. Pour puree over scallops.  Add chiles and onions; gently toss to combine.
  4. Cover; refrigerate 1 hour or longer, stirring halfway through.  Serve chilled.
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