Peruvian-Style Scallop Ceviche

This scallop ceviche skips the stove, letting fresh citrus “cook” the shellfish for a light, refreshing summer dish. We’ve elevated the flavors with our Jalapeño Infused Olive Oil and Mango Infused Fruit Vinegar. A seasonal duo that makes this recipe burst with tropical, tangy heat.

Ingredients: 

1 pound raw sea scallops

1 lemon, juiced 

1 lime juiced 

1 teaspoon Fleur de Sel 

3 tablespoons Jalapeño Infused Olive Oil 

3 tablespoons Mango Infused Fruit Vinegar 

½ cup mango, peeled and diced 

1 green jalapeño, seeded and minced 

2 tablespoons fresh scallions, chopped 

2 tablespoons fresh cilantro, chopped 

1 radish, thinly sliced 

Plantain chips, for serving 

Directions:

Place the scallops in a large bowl, add the lemon juice, lime juice, and salt, and stir to coat. Cover and refrigerate the scallops for at least 20 minutes. 

Once the scallops have marinated, using a slotted spoon, divide the scallops between bowls, and drizzle with the Jalapeño Infused Olive Oil and Mango Infused Fruit Vinegar. Sprinkle the scallops with mango, jalapeño, scallions, and cilantro. Garnish the bowls with slices of radish and serve with plantain chips on the side. Serves 4