Scallops and Mango Ceviche

Ingredients

• 1 lb fresh bay scallops
• 3 limes, zested and juices
• 1/3 c Maine-ly Drizzles Alfoos Mango White Balsamic
• 3 T Maine-ly Drizzle's Herbs de Provence Olive Oil
• sm. bunch fresh chives, chopped
• 1 ripe mango, peeled and sliced
• 5 radishes, sliced thinly on a mandolin
• 2 avocados, peeled, medium diced
• 1 Serrano chili, sliced thinly on a mandolin

Directions

• In a non-reactive bowl, marinate the scallops in lime juice, lime zest, Mango White Balsamic, chives, mango and Tarragon Olive Oil for 2-4 hours in the refrigerator, stirring occasionally.
• Remove from refrigerator and allow to reach room temperature. Mix in the avocado and radish. Plate in a small bowl and finish with a sprinkle of Lime Sea Salt and a garnish of Serrano chili slices.