Scallops and Mango Ceviche

Scallops and Mango Ceviche

Marinade scallops in Rosemary Olive Oil and Mango Balsamic. Serve with sliced mangos and avocados for a zesty seafood salad!

Products used: Lime Sea Salt, Mango Balsamic Vinegar, Rosemary Olive Oil


1 lb fresh bay Scallops
3 Limes, zested and juices
⅓ cup SOOC Mango White Balsamic
3 Tbsp SOOC Rosemary Olive Oil
Small bunch fresh Chives, chopped
1 ripe Mango, peeled and sliced
5 Radishes, sliced thinly on a mandolin
2 Avocados, peeled, medium diced
SOOC Lime Sea Salt, to taste
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 Rosemary 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.