Featured · Habanero · Mango · Mango Habanero · Mango Habanero Balsamic Vinegar · Scallop ·Aug 26, 2026

Sea Scallop Mango Ceviche

Name: Sea Scallop Mango Ceviche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 pound fresh scallops sliced into quarters (¼ -½ in pieces); ½ cup of lime juice – enough to fully submerge the scallops during marinade; 1 teaspoon salt; ¼ cup Mango Habanero Balsamic (plus a few tablespoons for finishing drizzle); 1 teaspoon lime zest; Few pinches of flaky salt to taste; 1 ripe mango diced small; ¼ cup red onion diced small; ½ cup cucumber diced small; 3-4 tablespoons chopped cilantro; ½ avocado diced small

Fustini's

Servings

Prep Time

30 minutes

Cook Time

1 hours

Ingredients

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1 pound fresh scallops sliced into quarters (¼ -½ in pieces)
½ cup of lime juice – enough to fully submerge the scallops during marinade
1 teaspoon salt

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¼ cup Mango Habanero Balsamic (plus a few tablespoons for finishing drizzle)
1 teaspoon lime zest
Few pinches of flaky salt to taste
1 ripe mango diced small
¼ cup red onion diced small
½ cup cucumber diced small
3-4 tablespoons chopped cilantro
½ avocado diced small

Directions

Cut scallops into quarters and submerge in lime juice (the scallops will “cook" because of the acid in the lime juice). Cover and refrigerate for around 45min-1hr or until they are white and not see through.
Once your scallops are “cooked” in the lime juice add all other ingredients and toss ceviche.
Serve cold, finished with a drizzle of Mango Habanero Balsamic and a lime wedge, alongside a tostada or tortilla chips – or have some fun and serve with crunchy plantain chips!
Enjoy!

Sea Scallop Mango Ceviche