Ceviche With Mint And Mango

Ingredients

• 1 pound small bay scallops
• 1 cup fresh lime juice
• 1 mango, peeled and cut into -inch dice
• ½ 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
• ⅓ cup chopped mint leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    216 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 15 grams protein; 27 milligrams cholesterol; 448 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 appetizers

Preparation

1. In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
2. 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.