Scallops and Mango Ceviche

INGREDIENTS:

  • 1 lb. fresh bay scallops

  • 3 limes, zested and juiced

  • 1/3 Cup Mango White Balsamic Vinegar

  • 3 T Rosemary Olive Oil

  • Fresh chives, small bunch chopped

  • 1 ripe mango, peeled and sliced

  • 5 radishes, sliced thin

  • 2 avocados peeled, medium diced

  • 1 Serrano Chili pepper

DIRECTIONS:

  1. Marinate in a glass bowl: scallops, lime juice, lime zest, Mango White Balsamic Vinegar, chives, mango and Rosemary Olive Oil for 2-4 hours in refrigerator, stirring occasionally.

  2. Remove from refrigerator and allow to reach room temperature. Mix in avocado and radish. Plate it in a small bowl and add a little salt to taste and garnish with thin slices of the Serrano chili pepper.

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