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

• 1 lb shrimp wild caught, peeled & deveined
• 1/2 lb Sea Scallops quartered
• 1 cup lime juice fresh, about 5 small
• 1 tsp Lemoncello™ Hot Pepper Sauce or more to taste
• 1/2 cup red onion diced
• 2 whole green onions diced
• 2 1/2 tsp kosher salt
• 2 whole serrano chilies ripe red, diced
• 3/4 cup cilantro chopped
• 2 tbsp extra virgin olive oil
• 1 whole mango ripe, peeled and diced
• 2 medium Avocados pitted and diced
• 1/2 cup grape tomatos cut in half and tossed into mixture at end
• fresh lettuce leaves
• fresh tortilla chips

Course Lunch, Side Dish Cuisine American, Tropical Prep Time 20 minutes Cook Time 0 min Passive Time 2 hr. Servings people Ingredients 1 lb shrimp wild caught, peeled & deveined 1/2 lb Sea Scallops quartered 1 cup lime juice fresh, about 5 small 1 tsp Lemoncello™ Hot Pepper Sauce or more to taste 1/2 cup red onion diced 2 whole green onions diced 2 1/2 tsp kosher salt 2 whole serrano chilies ripe red, diced 3/4 cup cilantro chopped 2 tbsp extra virgin olive oil 1 whole mango ripe, peeled and diced 2 medium Avocados pitted and diced 1/2 cup grape tomatos cut in half and tossed into mixture at end fresh lettuce leaves fresh tortilla chips

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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