Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

Print Recipe
Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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