CEVICHE WITH MINT AND MANGO

Ceviche With Mint And Mango image

Provided by Molly O'Neill

Time 6h10m

Yield 4 appetizers

Number Of Ingredients 8

Ingredients

1 pound small bay scallops
1 cup fresh lime juice
1 mango, peeled and cut into -inch dice
1/2 red onion, peeled and finely diced
1 hot red chili pepper, or to taste, seeded and minced
1 clove garlic, peeled and minced
2 tablespoons vegetable oil
1/3 cup chopped mint leaves

Steps:

In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 14 grams, TransFat 0 grams