Scallop and Mango Ceviche by MAGGI®, with fresh scallops, mango, and cilantro, served with optional baked tortilla chips.
Scallop and Mango Ceviche
Scallop and Mango Ceviche by MAGGI®, with fresh scallops, mango, and cilantro, served with optional baked tortilla chips.
Scallop and Mango Ceviche

Scallop and Mango Ceviche

Official MAGGI®
Scallop and Mango Ceviche
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Serving Size
Servings
8 servings, 3/4 cup each
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.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

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.

Step 2

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

Step 3

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.

Ingredients