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Home > RECIPES > Appetizers > Scallops and Mango Ceviche

Scallops and Mango Ceviche


  • 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


  • 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.