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.

Products Used:

Mango White Balsamic Vinegar Mango White Balsamic Vinegar Mango White Balsamic Vinegar Mango White Balsamic Vinegar Mango White Balsamic Vinegar
Mango White Balsamic Vinegar
from $7.00

Our Alfoos Mango White Balsamic condimento pairs exquisitely with our Persian Lime olive oil. Also fantastic with shrimp, scallops, salad, and salsas for a tropical, sweet-tart twist! The Alfoos Mango Cultivar is considered by many to be one of the best in terms of sweetness, richness, and flavor.

Rosemary Olive Oil Rosemary Olive Oil Rosemary Olive Oil Rosemary Olive Oil Rosemary Olive Oil
Rosemary Olive Oil
$7.00

Made with fresh wild rosemary! Crushed with organic Chemlali olives like all of our Agrumato oils! This herb oil embodies the heart and soul or rosemary. It is both complex and aromatic. Use with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables and roasted potatoes.

(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL

INGREDIENTS!)

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