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Fresh scallop ceviche with mango, chili and tomatoes marinated in coriander and citrus juices

Serves 4 Servings
Serves 4 Servings


  • 14 ounce fresh scallop with the roe
  • 6 ounce small radish, sliced
  • 2 1/2 ounce red onion, finely chopped
  • 2 tablespoon red chili, finely chopped
  • 2 tablespoon tomatoes, medium size
  • 1/2 tablespoon mango, diced
  • 1 2/5 ounce rice vine vinegar
  • 2 tablespoon fresh chopped coriander
  • Preparation

    Baking Directions:

    Open up the shell and take out the scallop, put it in a bowl along with the roe, slice up some radish, red onion, chili, mango and tomatoes and put it in the bowl with the scallop.

    Then take the lime, orange and lemon and squeeze the juice over the mixture of ingredients already in the bowl.

    Next, pour the rice wine vinegar over the ingredients and add some white pepper and a dash of salt according to taste.

    Chop up the fresh coriander and add, and mix together.

    Put the ceviche in a jar or on a plate and leave it on ice or in a refrigerator to marinate properly for about 90 minutes.

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